Friday, March 2, 2012

Whole Grain Pancake Mix

This is a mix I used prior to our less-flour eating.  It is a useful blend to speed baking and cooking, and also is infinitely adaptable to introduce kids (and adults!) to different whole grain flours and flavors. 

It greatly speeds the process of making multigrain pancakes as there are just a few things to combine at cooking time.  Put the mixing instructions on a label right on the bag or container for easy reference.

Options to replace sugar: another dry sweetener, such as date sugar, in the mix; liquid sweeteners added at cooking time; no sugar, but jam or maple syrup on top of the pancakes; fruit added in the form of a puree, dried, fresh, or frozen fruit; etc.  Experiment!

9 c flour, vary with your preferences.  Suggested mixture:
    3c unbleached or white whole wheat,
    2 c whole wheat flour,
    1 c each quick oats or old-fashioned,
    1 c barley flour,
    1 c rye flour,
    1 c buckwheat flour
1/3 c sugar, or less (since they will have syrup on them, anyway)
2 tsp salt
6 tbsp baking powder

Mix together and store in a cool, dry location. 

To make 4 servings of pancakes, mix together:
 1 1/2 c pancake mix
1 egg, or your choice of egg substitute
2 tbsp oil
1 to 1 1/2 c liquid which can consist of a couple tbsp of plain yogurt in water, or buttermilk and water or regular (dairy or non-) milk and water in a 1:1 ratio - start with 1c liquid and add more to make a pourable but still thick batter.

This mix can also be used to make muffins, biscuits, and other quick breads. 
For 12 muffins or 1 loaf, use 2 c mix, 1 egg, 1/4 c oil, and 1 c liquid.  Add more sweetener if desired, and fruit of choice.  Bake muffins at 400 for about 18 minutes, loaf at 350 for about 50-60 minutes.
For biscuits, use 2 c mix and cut in 1/4 c butter (4 tbsp) or 1/4 c frozen canola oil.  Add 3/4 c liquid.  You can add an egg if you like.  Drop biscuits or roll and cut out, and bake at 400 for about 10-20 minutes, depending on size.

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