I've struggled for a long time on deciding what I want to do for pancakes...I want them healthy, I want my husband to like them (and not make jokes about them), I want them to be easy, and I don't want them to cost a fortune. Is that asking too much?
I've done the box mix that I love but it's pricey and sometimes the tops flip off....long story but that's where the jokes come in....
I've done the fully from scratch- good, but a lot of work when I'm wanting something quicker....
I've done the whole wheat flour- turns out like a...mmm, how do I describe it???
I've done the whole wheat pastry flour- turns out good but have to make it from scratch
I've done the white flour, but it's not a whole grain...
I've done the healthy blender versions (even gluten free with brown rice)...not so much my thing
So, I've finally decided on making my own dry mix (nice and fast in the morning) that is healthy (uses whole wheat pastry flour) and is cheaper to make (saves me money) and it taste great (made from scratch)!
for the dry mix:
6 cups whole wheat pastry flour
1 1/2 tsp baking soda
3 tbsp baking powder
1 tbs salt
2 tbs sugar
Mix the dry mix together and store in your pantry up to 3 months. Be sure you are using fresh baking powder. (Baking powder has an open shelf life of 6 months.)
When you are ready to make pancakes, take out your mix from the pantry and add to 1 cup of mix:
1 egg
1 c buttermilk
(or milk)Whisk it well and let it rest for about 5 minutes while you prep the griddle. You can also make a double batch if desired using 2 cups of mix, 2 eggs, and 2 cups buttermilk (or milk).
I'm going to try doing 1 cup of ground oats with 5 cups flour for the mix next time but for now, this turned out wonderful. If you don't have buttermilk on hand, mix 1 part milk to 1 part lemon juice or just use milk.
4 comments:
Uh oh, my baking powder has been around for far too long it seems. Thanks for cluing me in.
I'm going to try making this mix. Do you think it would turn out well enough if I added ground flax seed to it (when making a batch of pancakes, not to the mix itself)?
Wendy,
Yes, I add wheat germ and ground flax seed all the time to my pancakes! You can also add some canned pumpkin or pureed sweet potatoes with a dash of cinnamon if you'd like. I'm all about getting those healthy things in! :0)
These look good. Have you tried using white wheat flour? That's what I have. Is that the same thing as whole wheat pastry flour. Mine is from King Arthur flour, and I'm pretty sure it was called white wheat.
Hi Ellen,
No, I have not tried using white wheat but I would love to. I do not think it is the same thing but I wouldn't know for sure because I can't find it locally without ordering and I have not yet tried ordering it. But, I do know that most flours are measured the same so if a recipe calls for 2 cups flour, you can use 2 cups of any flour unless the package says differently. In that case you would need to convert the flour to be the right equivalent. When I do try white wheat I'll let you know. I am curious to research and to know if white wheat is produced the same way 100% whole wheat is, using the whole of the berry.
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