I was looking for a good recipe for whole wheat pancakes that didn't taste like cardboard! I decided to try different recipies and with a little tweaking of the recipies, I came up with the following with GREAT success! Enjoy!
These pancakes are absolutely delicious, have a GREAT flavor and are almost 90% whole-grain!
The recipe uses a pre-mixed base. It helps give you a great start on getting them ready for hungry people since the batter has to sit for at least 20 mins. after being mixed, before cooking.
MIX
To make the mix:
1. Place 3 1/2 cups of Old Fashioned or Rolled Oats, (your choice), into a food processor and finely chop. (Just until they are chopped fine, but not made into a powder).
2. Place the oats, 4 cups of whole wheat flour, 1 cup of all purpose flour, 3 TB of sugar, 3 TB of baking powder, 1 TB salt, 1 TB baking soda, 1`tsp. cinnamon, 1 tsp. nutmeg, into the mixer bowl. Using the paddle attachment and the mixer on low, mix together the ingredients. Slowly add 1 cup of vegetable oil in a small stream, while the mixer is still running.
3. This mix can be stored in an air tight container for up to two weeks at room temperature. It can also store indefinitely in the refrigerator or freezer.
TO MAKE THE PANCAKES
1. Wisk together 1 cup of the mix, 1 cup of milk which has been mixed with 1 TB of lemon juice. (In place of this milk / lemon juice mixture you can use; 1 cup of buttermilk; or 1/2 cup of plain yogurt which has been thinned down with the addition of 1/2 cup of milk);
Then to the above add 1 egg and also 1 TB of orange juice, (which of course can be optional).
2. Let the batter stand for at least 20 minutes before cooking as this gives the oats the chance to soak up the milk and to make the batter thicker.
3. Cook as for regular pancakes. I spray the grill before cooking. Watch for the edges of the pancake to look a bit drier and bubbles to appear in the center uncooked top of the pancake, to let you know when to flip the pancakes.
ENJOY!
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