Monday, August 25, 2014
Multi-Grain Pancake Mix
So on to the recipe. The mix comes from King Arthur Flour, but I found this jazzed up version on Annie's Eats. The mix is awesome - totally healthy with hardly any sugar and lots of whole grains, but it tastes a little boring without the improvements. All she did was add lemon zest and vanilla and it completely elevates the flavors! I also love to add blueberries because, come on, who doesn't love blueberry pancakes (Besides my three year-old, ahem). The blueberries are not necessary, but if you like blueberries, you'll love them in here. Enjoy!
Multi-Grain Pancake Mix
This original recipe is from King Arthur Flour, and doesn't include the lemon zest or vanilla. It's a good recipe without those, but it's amazing with them! I found this version at Annie's Eats and it makes it so much better. I love them with the addition of blueberries too - fresh or frozen.
Makes about 10 cups mix. Each batch (using 1 cup mix) makes about 8 pancakes - multiply as needed.
For the mix:
3 1/2 c. old-fashioned rolled oats
5 c. white whole wheat flour (or combo of red & white if you prefer)
3 T. sugar
3 T. baking powder
1 T. salt
1 T. baking soda
3/4 c. vegetable oil
To make the pancakes:
1 c. pancake mix
3/4 c. buttermilk
1 large egg, lightly beaten
1 tsp. vanilla extract
1/2 tsp. lemon zest
blueberries, fresh or frozen, optional
To make the pancakes, add the oats to the bowl of a food processor until finely ground (but not a powder). Transfer the oats to the bowl of an electric mixer and add in the flour, sugar, baking powder, salt and baking soda. Mix on low speed to combine (or you can do this by hand if needed). Drizzle the vegetable oil into the bowl slowly while the mixer is running and continue to mix until evenly combined and the mixture clumps slightly when squeezed together.
Transfer the mix to an airtight container. It will keep for a week at room temperature or for a long long time in the freezer.
To make the pancakes, mix together 1 c. pancake mix (this can easily be doubled, tripled, etc.) with the buttermilk, egg, vanilla, and lemon zest. Whisk the batter until mostly smooth. Let the batter stand 5-10 minutes before using, allowing the grains to soak up the liquid (up to 20 minutes is great too, but I find I usually don't have time for that in the morning).
Heat a skillet or griddle over medium heat and lightly grease with spray, oil, or butter. Ladle 1/4 cup batter for each pancake and then dot with blueberries (however many you like). Allow to cook until bubbles begin to form on the top surface. Use a large spatula to flip the pancakes and cook on the other side until light golden and cooked through. Repeat with remaining batter and serve.
Source: Adapted slightly from Annie's Eats, which was adapted from King Arthur Flour