A while ago I was looking for an easy way to replace the processed pancake mix I was buying. I knew if I had to make them entirely from scratch it wouldn't happen very often. So, I started thinking about mixing the dry ingredients ahead of time in bulk and then just adding the wet ingredients later. I found this recipe online somewhere and I LOVE it, so does everyone else in the family. I wrote the ingredients on index cards (one for the mix, and one for the wet additions) and taped it to the outside of my container with packing tape so that I wouldn't have to go looking for it.
For the Dry mix:
- 7 cups Whole Wheat Flour
- 2 cups White Flour (You can mess with this combination of white and wheat until you find a consistency you like)
- 10 Tbsp baking powder
- 2 1/2 tsp baking soda
- 2 1/2 tsp salt
Just shake it up!
The recipe:
- Add 1 cup milk to 1 Tbsp lemon juice. Let stand 5 minutes.
- Beat one egg
- Combine milk, egg, and 2 Tbsp oil
- Combine milk mixture with 1 cup dry mix
- Mix just until moistened
Yummy additions:
- zucchini and nutmeg (grate the zucchini on the little grater and pat out some of the moisture with a towel)
- Carrots (small grate)
- bananas and cinnamon
- apples
- frozen or fresh berries
These aren't your typical fluffy pancakes, they have more of a spongy consistency. The zucchini is our favorite!
1 comment:
great idea! I miss "Wheat Montana" flours. I'm back to all white flour here because I haven't found a wheat one that doesn't taste like sand or cost $100.
Post a Comment