We like pancakes in our house. We usually eat them at least once a week. I like variety, so I have several pancake recipes that I make.
I found this recipe several years ago. Occasionally I will make up a big batch of this mix to have on hand. It makes making pancakes so much quicker and easier. I can have pancakes in no time when I have a mix like this one hand.
Having mixes like this on hand also is much cheaper and healthier than store bought ones.
I like this recipe because the oatmeal in it makes it a little heartier but you grind the oatmeal up so it helps the texture. The directions say to use a food processor but I think you could easily grind the oatmeal in a blender.
- 3 cups white whole wheat flour or whole wheat pastry flour
- 2 cup 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
- 1 cup of mix
- 1 cup of buttermilk
- 1 large egg
For Pancake Mix
- Grind the oats in a food processor until they're chopped fine, but not a powder.
- 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.
- Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
- Whisk together 1 cup of mix, 1 cup of buttermilk, 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.
- Heat a lightly greased griddle or skillet.
- Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here).
- 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.
- Serve and enjoy!
Amount Per Serving: Calories: 325Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 10mgSodium: 640mgCarbohydrates: 36gFiber: 3gSugar: 6gProtein: 6g
Nutritional values are approximate and aren't always accurate.
This recipe adapted from King Arther All Purpose Baking Book.