Recipe by TheSarneys
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.
Top Review by MommaEllen
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 recipe#253736. Otherwise everything was the same. Thank you for sharing. Made for Fall PAC 08.
Make Ahead Pancake Mix
- 1⁄2 cup old fashioned oats (or other flaked rolled grains such as spelt, rye or kamut)
- 3 1⁄4 cups whole wheat pastry flour (I used regular whole wheat flour)
- 1⁄4 cup sugar
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt (I used just one)
whole grain pancakes (use 1 1/3 cups mix)
- 2 large eggs
- 1 1⁄4 cups buttermilk, well-shaken (plus more if needed)
- 2 tablespoons butter, melted
- 1⁄2 teaspoon vanilla extract
- canola oil or safflower oil, for greasing the griddle
Directions See How It's Made
- Place oats in a spice grinder or mini processor and process to the consistency of flour; transfer to a large bowl.
- Mix in pastry flour, sugar, baking powder, baking soda, and salt.
- Place 1 1/3 cups of the mix into each of three zipper-top plastic bags. Refrigerate or freeze up to three months.
- When ready to make pancakes, lightly beat eggs in a large bowl.
- Blend in buttermilk, butter, and vanilla.
- Add one package of pancake mix and stir just until the mixture forms a lumpy batter. Avoid overmixing.
- Heat a large griddle or skillet over medium heat and use a silicone brush or paper towel to coat it lightly with oil.
- 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.).
- When the pancakes become slightly dry around the edges and little bubbles appear on the surface (after approximately 2-3 minutes), flip them.
- Cook until brown on the second side (approx. 1-2 additional minutes).
- Serve immediately or keep warm in a single layer on a rack in a 200F oven.