Just Add Water Buckwheat Pancake Mix

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READY IN: 20mins
SERVES: 2

INGREDIENTS

Nutrition
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DIRECTIONS

  • You need a large bowl or dish pan to mix this inches.
  • Measure the whole wheat flour, buckwheat flour, soy flour, dry buttermilk, salt, baking powder and sugar into the large bowl.
  • Using a whisk or your hands, combine everything so it's evenly distributed.
  • Measure in the shortening.
  • Use your hands to mash it into the dry ingredients, until the mixture is the same consistency as coarse cornmeal.
  • Transfer the mixture to a resealable container. Store on the pantry shelf for about a month, or in the refrigerator or freezer for 6 months.
  • Makes about 7-1/2 cups.
  • TO PREPARE: Stir the water and 1 cup mix together in a small bowl.
  • If the batter seems too thick for pancakes, then add a bit more water and stir again.
  • Drop by 1/4 cupfuls onto a hot, well oiled skillet or griddle.
  • Fry until the bottom of the pancake is brown and the top is dry and covered with small bubbles.
  • Flip the pancake and brown it on the second side.
  • Serve hot with syrup, or Applesauce.
  • Makes 4 pancakes.
  • This recipe can be doubled or tripled as necessary.
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