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    You are in: Home / Recipes / Whole Grain Pancakes (& Make-Ahead Mix) Recipe
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    Whole Grain Pancakes (& Make-Ahead Mix)

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    7 mins

    15 mins

    TheSarneys's Note:

    I found this in the March 8, 2007 Edmonton Journal, and tried it the same night! It's a little different than my usual recipe, but a lot healthier, too! And you know it's a winner when the kids (ages 2 & 4) had thirds!! The Edmonton Journal says it's from Lorna Sass's WHOLE GRAINS (Publisher: Clarkson Potter). *Note that the Nutrition Facts will be off because you only use a third of the dry ingredients each time you make it!* --edited March 12/07-- I made this recipe this morning without buttermilk or even soured milk... just with milk. Still pretty good! Not as rich, but still tasty.

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    3-inch ...

    Units: US | Metric

    Make Ahead Pancake Mix

    whole grain pancakes (use 1 1/3 cups mix)


    1. 1
      Place oats in a spice grinder or mini processor and process to the consistency of flour; transfer to a large bowl.
    2. 2
      Mix in pastry flour, sugar, baking powder, baking soda, and salt.
    3. 3
      Place 1 1/3 cups of the mix into each of three zipper-top plastic bags. Refrigerate or freeze up to three months.
    4. 4
      When ready to make pancakes, lightly beat eggs in a large bowl.
    5. 5
      Blend in buttermilk, butter, and vanilla.
    6. 6
      Add one package of pancake mix and stir just until the mixture forms a lumpy batter. Avoid overmixing.
    7. 7
      Heat a large griddle or skillet over medium heat and use a silicone brush or paper towel to coat it lightly with oil.
    8. 8
      When a drop of water thrown on the griddle sizzles, pour on 1/4 cup of batter for each pancake, leaving space between them for the pancakes to spread. (If the batter is too thick to pour easily, stir in a few more tablespoons of buttermilk.).
    9. 9
      When the pancakes become slightly dry around the edges and little bubbles appear on the surface (after approximately 2-3 minutes), flip them.
    10. 10
      Cook until brown on the second side (approx. 1-2 additional minutes).
    11. 11
      Serve immediately or keep warm in a single layer on a rack in a 200F oven.

    Ratings & Reviews:

    • on October 18, 2008


      This is just like what my mom used to make and it really brought back memories. I didn't have pastry flour, but used reg. whole wheat flour. I also used Buttermilk Substitution. Otherwise everything was the same. Thank you for sharing. Made for Fall PAC 08.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Whole Grain Pancakes (& Make-Ahead Mix)

    Serving Size: 1 (955 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 179.9
    Calories from Fat 34
    Total Fat 3.7 g
    Saturated Fat 1.7 g
    Cholesterol 41.3 mg
    Sodium 772.2 mg
    Total Carbohydrate 31.6 g
    Dietary Fiber 4.3 g
    Sugars 5.6 g
    Protein 6.9 g

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