This is a whole-grain mix, that can be used for making both pancakes or waffles. I use this recipe for both. I love pancakes because they are an easy fall back when your dinner plans go wonky. At least one night a week we have pancakes. The kids love them, I love them, and so does that cute hubby of mine. We always serve ours with homemade maple syrup too!
I whipped up this mix in my Kitchen-aid mixer, with the whisk attachment. You could also use a large bowl and a wire whisk. Be sure to store your mix in an air-tight container. This mix will last up to 6 months in your pantry.
Make this at the beginning of the month and have a quick meal ready to go. You can also add chocolate chips, fruit, or nuts to your pancake mix (before you cook them) to give your pancakes an added kick.
Whole-Grain Pancake Mix
3 1/2 cups whole wheat flour
3 1/4 cups white flour
3/4 cup sugar
2 tbl flax seed
1 tbl baking soda
1 tbl salt
In a large bowl, combine all ingredients. Stir with a wire whisk until evenly combined. Pour into a 10-cup container with a tight-fitted lid. Seal container. Label and date as well. Store in a cool, dry place. Use within 6 months. Makes about 7 1/2 cups of mix.
3 cups whole-grain pancake mix
3 cups buttermilk*
1/4 cup melted butter or oil
Put whole-grain pancake mix into a large bowl. Set aside. In a small bowl combine buttermilk, egg, and melted butter or oil. Add all at once to dry ingredients. Blend well. Let stand for 5 to 10 minutes. Cook on a hot griddle for 3-4 minutes, until browned on both sides.
*use buttermilk powder or 1 tbl vinegar to 1 cup of milk to make buttermilk.