WHAMMO Whole Grain Pancake/Waffle Mix2013-06-15
- Yield : 7-10 cups
- Servings : 50 with oats, 35 without oats
- Prep Time : 5m
- Cook Time : 3m
- Ready In : 25m
This mix, adapted from King Arthur Flour Whole Grain Baking offers a great alternative to store-bought boxed mixes which often don’t offer a whole grain option. You can make it in bulk ahead of time to keep Saturday morning breakfast quick and easy.
The recipe calls for ground rolled oats, but the mix turns out fine without them. The yield drops from 10 cups to 7, but the relative measurements of the other ingredients stay the same.
Grind the oats in a food processor until they're chopped fine but not a powder.
Combine all the dry ingredients. Store in an airtight container or the freezer.
To make the pancakes: Whisk together 1 cup of mix, one large egg, and 1 cup of milk (skim, 2%, buttermilk, etc.) OR 1/2 cup plain yogurt
Allow the batter to stand at least 15 minutes before cooking. Don't worry if the batter seems thin at first: the whole grains need time to soak up the liquid.
Cook as you would any other pancakes! My strategy is to keep the skillet oiled and flip the pancakes as soon as air bubbles appear in the center of the pancake
- 3 1/2 cups old-fashioned rolled oats (optional)
- 4 cups white whole wheat flour
- 1 cup unbleached all-purpose flour
- 3 tbs sugar
- 3 tbs baking powder
- 1 tsp salt
- 1 tbs baking soda
(4 / 5)
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This information is per serving.
Whole grains16 g
Total Fat0.5 g
Total Carbohydrate14.6 g
Dietary Fiber0.9 g