Just Add Water Buckwheat Pancake Mix Recipes

JUST ADD WATER BUCKWHEAT PANCAKE MIX

Steps:

• You need a large bowl or dish pan to mix this inches.
• Measure the whole wheat flour, buckwheat flour, soy flour, dry buttermilk, salt, baking powder and sugar into the large bowl.
• Using a whisk or your hands, combine everything so it's evenly distributed.
• Measure in the shortening.
• Use your hands to mash it into the dry ingredients, until the mixture is the same consistency as coarse cornmeal.
• Transfer the mixture to a resealable container. Store on the pantry shelf for about a month, or in the refrigerator or freezer for 6 months.
• Makes about 7-1/2 cups.
• TO PREPARE: Stir the water and 1 cup mix together in a small bowl.
• If the batter seems too thick for pancakes, then add a bit more water and stir again.
• Drop by 1/4 cupfuls onto a hot, well oiled skillet or griddle.
• Fry until the bottom of the pancake is brown and the top is dry and covered with small bubbles.
• Flip the pancake and brown it on the second side.
• Serve hot with syrup, or Applesauce.
• Makes 4 pancakes.
• This recipe can be doubled or tripled as necessary.

AUNT JEMIMA BUCKWHEAT PANCAKE MAKEOVER

Steps:

• Combine 1 cup of above mix with 3/4 cup of milk, 1 egg and 1 tablespoon of oil.

BEST BUCKWHEAT PANCAKES

Steps:

• In a medium bowl, whisk together the buttermilk, egg, and melted butter.
• In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
• Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.