These are the best Whole Grain Pancakes Ever!!!
Whole Wheat Pancake Mix
- 4 c white whole wheat flour
- 1 c unbleached all-purpose flour OR gluten-free all-purpose flour OR corn masa
- 3 1/2 c old-fashioned or rolled oats
- 3 T sugar
- 3 T baking powder
- 1 T salt
- 1 T baking soda
- 2 T. vegetable oil
- 1 c. buttermilk OR a combination of plain yogurt and milk
- 1 large egg
- To make the mix: Grind the oats in a food processor until they’re chopped fine, but not a powder.
- Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed. Store in an airtight container indefinitely.
- To make the pancakes: Whisk together 1 cup of mix, 1 T. oil, 1 cup of buttermilk, and 1 large egg. Don’t worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands.
- Let the batter stand for at least 20 minutes before cooking.
- Heat a lightly greased griddle to 350°F (if you’ve got a griddle with a temperature setting; if not, medium-hot will do).
- Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4″ diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake.
- When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
- Serve pancakes immediately, or stack and hold in a warm oven.
Adapted from King Arthur Flour