Multi-grain buttermilk batch pancake and waffle mix

Yield: 1 Servings

Measure Ingredient
8 cups Unbleached all purpose flour
1½ cup Buckwheat flour
1 cup Corn flour
2 cups White whole wheat flour
½ cup Cornmeal, preferable stone ground
½ cup Ground oatmeal
2 cups Buttermilk powder
5 tablespoons Baking powder
2 tablespoons Baking soda
½ cup Vanilla powder, preferably pure
1¼ cup Sugar
3 tablespoons Salt
2 tablespoons Malt powder, optional
1 cup Pancake and waffle mix
½ cup Water (up to 2/3)
1 Egg
2 tablespoons Vegetable oil or unsalted melted butter

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

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