Multi-Grain Buttermilk Pancake and Waffle Mix
Author: Kitchens
  • 4 Cups unbleached all-purpose flour
  • 1 Cup whole-wheat flour
  • 3/4 Cup buckwheat flour
  • 1/2 Cup corn flour
  • 1/4 Cup cornmeal, preferably stone-ground
  • 1/4 Cup ground oatmeal
  • 1 Cup buttermilk powder
  • 2 1/2 Tablespoon baking powder
  • 1 Tablespoon baking soda
  • 2 Tablespoons vanilla powder, preferably pure
  • 3/4 Cup sugar
  • 1 1/2 Tablespoon salt
  • 1 Tablespoon malt powder; (optional)
  1. Combine all-purpose, whole-wheat, buckwheat and corn flours with cornmeal, ground oatmeal, buttermilk powder, baking powder, baking soda, vanilla powder, sugar, salt and malt powder in large bowl with stiff wire whisk. Store in airtight containers or resealable plastic bags. (Makes about 9 cups)
  2. To make pancakes, you will need 1 cup Multi-Grain Buttermilk Pancake and Waffle Mix, 1/2 to 2/3 cup water, 1 egg and 2 tablespoons oil or butter, melted plus more for greasing.
  3. Stir pancake mix together with water, egg and oil. Add more water, if necessary, to make a soft pourable batter. Pour 1/4 cup batter for each pancake onto greased griddle set over medium-low heat. Cook until top of pancake is bubbling and underside is lightly browned, 1 to 2 minutes. Flip and cook until pancake is set, 1 to 2 more minutes.
  4. Serve immediately or keep warm.
  5. You can turn this recipe into one for waffles by doubling the ingredients and following the manufacturer's directions for your waffle iron.
For ground oatmeal, grind oats in a food processor a couple of minutes. For an even more convenient mix, you can cut 3/4 cup shortening into the dry mix. Omit oil when reconstituting. This is more convenient but calls for the use of a hydrogenated fat. You can use solid butter in the dry mix (same amount as the shortening) but then the mix must be frozen.

This recipe yields 8 pancakes.

Each pancake: 92 calories; 206 mg sodium; 28 mg cholesterol; 4 grams fat; 11 grams carbohydrates; 2 grams protein; 0.08 gram fiber.
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