Whole Grain Pancakes Make Ahead Mix Recipes

WHOLE WHEAT PANCAKE MIX

Steps:

• Whisk whole wheat flour, unbleached flour, sugar, baking powder, baking soda, and salt together in a bowl; store in an airtight container.

WHOLE-GRAIN PANCAKES

Steps:

• In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
• Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
• Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
• Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
• Repeat with the remaining batter, adding more butter to the skillet as needed.

100% WHOLE WHEAT PANCAKES

Steps:

• Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
• Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

WHOLE GRAIN PANCAKE MIX

Steps:

• In a large bowl, combine the first seven ingredients. Place oats in a food processor; cover and process until ground. Stir into flour mixture. Divide mixture among five airtight containers. Store for up to 6 months. Yield: 15 cups., To prepare pancakes: Pour 1 cup mix into a large bowl. In a small bowl, whisk the egg, water and oil; stir into pancake mix just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

WHOLE GRAIN PANCAKES (& MAKE-AHEAD MIX)

Steps:

• Place oats in a spice grinder or mini processor and process to the consistency of flour; transfer to a large bowl.
• Mix in pastry flour, sugar, baking powder, baking soda, and salt.
• Place 1 1/3 cups of the mix into each of three zipper-top plastic bags. Refrigerate or freeze up to three months.
• When ready to make pancakes, lightly beat eggs in a large bowl.
• Blend in buttermilk, butter, and vanilla.
• Add one package of pancake mix and stir just until the mixture forms a lumpy batter. Avoid overmixing.
• Heat a large griddle or skillet over medium heat and use a silicone brush or paper towel to coat it lightly with oil.
• 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.).
• When the pancakes become slightly dry around the edges and little bubbles appear on the surface (after approximately 2-3 minutes), flip them.
• Cook until brown on the second side (approx. 1-2 additional minutes).
• Serve immediately or keep warm in a single layer on a rack in a 200F oven.