Multi-grain buttermilk batch pancake and waffle mix

1 Servings

Ingredients

QuantityIngredient
8cupsUnbleached all purpose flour
cupBuckwheat flour
1cupCorn flour
2cupsWhite whole wheat flour
½cupCornmeal, preferable stone ground
½cupGround oatmeal
2cupsButtermilk powder
5tablespoonsBaking powder
2tablespoonsBaking soda
½cupVanilla powder, preferably pure
cupSugar
3tablespoonsSalt
2tablespoonsMalt powder, optional
1cupPancake and waffle mix
½cupWater (up to 2/3)
1Egg
2tablespoonsVegetable oil or unsalted melted butter

Directions

PANCAKES

(makes about 5 pounds)

In a very large bowl, using a strong wire whisk, blend together all purpose, buckwheat, corn, white whole wheat flours, cornmeal, ground oatmeal, buttermilk powder, baking powder, baking soda, vanilla powder, sugar, salt and malt. Package in required amounts (e.g four to six cups) Pancakes: Stir pancake mix together 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 suggestions. Make pancakes in usual fashion. NOTE: For a more convenient mix, you can cut in 1½ cups shortening into the dry 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.

Posted to EAT-L Digest 28 Aug 96 From: Pat Belanger <cookie@...> Date: Thu, 29 Aug 1996 10:23:31 -0700