In honor of 'Back to School', I am posting this recipe from my family blog. If you need other good breakfast recipes, (or anything else) check it out, here.
I decided I wanted to make my own pancake mix. Since I have a wheat grinder, I thought I should be thinking of more ways to use it. I am also interested in fresher, more quality foods. These are just under 90% whole grain! This recipe is from the King Arthur Flour Company's website. It is SOOOO delicious! This stores in an airtight container at room temp for 2 weeks, or indefinately in the fridge or freezer. Everyone gave these a thumbs up. This will be really fast to whip up before school!
4 cups King Arthur white whole wheat flour (or whatever kind you like, I grind my own)
1 cup King Arthur Unbleached All-Purpose Flour
3 1/2 cups old-fashioned or rolled oats
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
To Make Mix
1.Grind the oats in a food processer until they are chopped fine, but not a powder. (I just use quick oats and don't bother grinding. One less step.)
2.Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.
3.Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
To Make Pancakes:
1.Whisk together 1 cup of mix, 1 cup of buttermilk (you can use soured milk, but buttermilk gives noticeably superior results; a combination of half plain yogurt and half milk also will do), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking.
2.Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do).
3.Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake. When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
4.Serve pancakes immediately, or stack and hold in a warm oven.
Yield: a batch using one cup of the mix will make about eight 4" pancakes.
Note: If you don't have buttermilk in the house, try the yogurt and milk combination first; if you happen to have buttermilk powder, try this: In place of the buttermilk, add 1/4 cup buttermilk powder to 1 cup of dry mix, then stir in 1 cup water and 1 large egg. The results won't be as magnificent as using liquid buttermilk, but you'll still have very tasty pancakes.
Variation: Add 1 tablespoon orange juice to the dry mix along with the buttermilk. We've found that the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; while the pancakes won't have any orange flavor, they may taste slightly milder to you, if you're not a fan of whole wheat flour (but still want to get more whole grains into your diet).
I didn't use their brand of flour. I ground my own WW flour and I only use unbleached anyway. I only had quick oats on hand, so I used those instead. I only had the mixture sit 10 minutes. It seemed fine. I also didn't have buttermilk, so I used the sour milk. Whenever I do this in a buttermilk recipe, it makes a thinner pancake. I don't mind the thinner, but it is different with the real stuff. I would say they are better with buttermilk , but still delicious no matter what is used. They also said you can freeze buttermilk in 1 cup portions to use at later times. Also, these are fabulous with berries in them. And my kids loved jam on them.
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