Wednesday, August 21, 2013

Basic Whole Wheat Pancake Mix

4 cups whole wheat flour
2 cups all-purpose flour or whole wheat pastry flour
2/3 cups sugar
2 Tbsp baking powder
1 Tbsp baking soda
1/2 tsp salt

Place all ingredients in a ziplock bag and shake, or mix in an air-tight container. Make sure you mix the ingredients thoroughly so that you evenly distribute the baking soda and powder.

For pancake batter, whisk together:
1 cup of the mix
3⁄4 cups milk
1 egg
1 Tablespoon oil.

Use 1/3 cup of batter for each pancake. While they are cooking on the first side, you can drop a few blueberries (or mini chocolate chips, sliced bananas, strawberries, finely diced apples) on top. Flip over when they start to look done around the edges, or you see holes. After a minute or two, check the other side to see if it’s brown and ready. Try pure maple syrup (it is delicious) or melt some butter & honey together, to avoid “maple flavored” corn syrup. Store the dry mix in the freezer in an air-tight, labeled container.

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