Multigrain Buttermilk Batch Pancake and Waffle Mix Recipe
Makes approx. 5 lbs.
8 C. unbleached all purpose flour
2 C. White Whole Wheat flour or Whole Wheat Flour
1 1/2 C. buckwheat flour
1 C. corn flour
1/2 C. cornmeal, preferably stone ground
1/2 C. ground oatmeal
2 C. Saco buttermilk powder
5 T. baking powder
2 T. baking soda
1/4 C. vanilla powder (see below)
1 1/4 C. sugar
3 T. salt
2 T. malt powder (optional)
In a very large bowl, using a strong wire whisk, blend all purpose flour, buckwheat, corn, white whole wheat flour, cornmeal, ground oatmeal, baking powder, baking soda, malt, vanilla powder, sugar, salt and malt. Package in required amounts.
To make pancakes:
1 C. Homemade Gourmet Pancake and Waffle Mix
1/2 - 2/3 C. water
2 T. vegetable oil or unsalted melted butter (optional)
Stir pancake mix with water, egg and vegetable oil or butter. Add more water, if necessary, to make a soft pourable batter. If using as waffle batter, double recipe and follow manufacturer's directions. Make pancakes in usual fashion. Note: cast iron makes for the best pancakes - they cook up hotter and lighter.
Notes on pancake mix:
You may, for a more convenient mix, cut in 1 1/2 C. shortening (12 oz.) into the dry mix, refrigerate mix. Omit oil when reconstituting. You can use solid butter in the dry mix (same amount as shortening) but then the mix must be frozen.
If not using dry vanilla or vanilla powder, add 1 t. pure vanilla when reconstituting. You may use dry vanilla in any mix if you prefer to have one less item to add when reconstituting. Substitute one to one (1 teaspoon for 1 teaspoon).
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