I've had these twice at Emily's now and they are really good. They are REALLY filling since they are whole grain and also really healthy. I know- what a thought! Healthy food for breakfast!! Emily's boys even eat these and so did Ellie (well, that's not saying much- she eats anything...she's a good eater...like her momma...) These just make a mix and you can refrigerate or freeze it to use whenever you want to whip some up. They are also really good with this syrup.Anywho. These are fabulous and from Mel's Kitchen Cafe.
Whole Wheat Pancake Mix
*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats (I made the mistake of using old-fashioned oats, which is OK... but they get very chewy)
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
1. Mix all the dry ingredients together in a mixer with a paddle (or by hand).
2. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I had to add additional oil).
3. Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer. (I keep mine in he fridge. It lasted a good two months.)
To make the pancakes, you'll need:
1 cup mix
1 cup buttermilk (a good substitute is 1 cup milk with 1 Tbsp. lemon juice or vinegar; or you can use a combination of plain yogurt and milk; but, if you buy buttermilk, you can freeze it indefinitely for later use)
1 egg
1. Whisk together the mix, buttermilk, and egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. (The first time I made these, they did thicken up after standing awhile. However, every time since then, my mixture has stayed a bit runny and I had to add additional mix. You want to have a thick, but pourable batter.)
2. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side.
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
1. Mix all the dry ingredients together in a mixer with a paddle (or by hand).
2. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I had to add additional oil).
3. Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer. (I keep mine in he fridge. It lasted a good two months.)
To make the pancakes, you'll need:
1 cup mix
1 cup buttermilk (a good substitute is 1 cup milk with 1 Tbsp. lemon juice or vinegar; or you can use a combination of plain yogurt and milk; but, if you buy buttermilk, you can freeze it indefinitely for later use)
1 egg
1. Whisk together the mix, buttermilk, and egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. (The first time I made these, they did thicken up after standing awhile. However, every time since then, my mixture has stayed a bit runny and I had to add additional mix. You want to have a thick, but pourable batter.)
2. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side.
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