Whole Grain Pancakes (& Make-Ahead Mix)

Submitted by KindergartenMom

"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."

 

• Ready In: 22mins
• Ingredients: 11
• Yields: 12 3-inch pancakes

ingredients

• 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

1. Place oats in a spice grinder or mini processor and process to the consistency of flour; transfer to a large bowl.
2. Mix in pastry flour, sugar, baking powder, baking soda, and salt.
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. When ready to make pancakes, lightly beat eggs in a large bowl.
5. Blend in buttermilk, butter, and vanilla.
6. Add one package of pancake mix and stir just until the mixture forms a lumpy batter. Avoid overmixing.
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. 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. When the pancakes become slightly dry around the edges and little bubbles appear on the surface (after approximately 2-3 minutes), flip them.
10. Cook until brown on the second side (approx. 1-2 additional minutes).
11. Serve immediately or keep warm in a single layer on a rack in a 200F oven.

Reviews

[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.