Whole Grain Pancakes (& Make-Ahead Mix) |
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Prep Time: 7 Minutes Cook Time: 15 Minutes |
Ready In: 22 Minutes Servings: 4 |
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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. Ingredients:
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) |
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.
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