Homemade Whole Grain Pancake Mix

On Friday I resubmitted my paper to the editor, hopefully satisfying the reviewers’ questions and comments. Since then I have been anxiously watching my e-mail inbox. I’m so excited to finally be able to pubmed myself after all these years of hard work! I will let you know when that happens.

In the meantime, let’s make pancakes. Pancake mix is a handy way to make pancakes but instead of buying it from the store, make it at home! This mix is full of oats and whole wheat to start your day (or end if you like breakfast for dinner). In the spirit of the holidays, I made a batch of pancakes with eggnog instead of buttermilk. It was a most excellent decision.

Two years ago: Breakfast Pizza

Three years ago: Fortune Cookies

HOMEMADE WHOLE GRAIN PANCAKE MIX

Makes 10 cups dry mix

Ingredients:

MIX

3-1/2 cups old-fashioned rolled oats

4 cups white whole wheat flour

1 cup all-purpose flour

3 Tbsp sugar

3 Tbsp baking powder

1 Tbsp salt

1 Tbsp baking soda

3/4 cup vegetable or canola oil

PANCAKES

1 cup whole grain pancake mix (above)

3/4 cup buttermilk

1 egg, lightly beaten

1 tsp vanilla extract

1/2 tsp lemon zest (optional)

Directions:

1. To make the pancake mix, add the oats to the bowl of a food processor and process until finely ground (but not a powder). Transfer the ground oats to the bowl of an electric mixer and add in the flours, sugar, baking powder, salt, and baking soda. Mix on low speed to combine. Drizzle the vegetable oil into the bowl slowly while the mixer is running and continue to mix until evenly combined and the mixture clumps slightly when squeezed together.
2. Transfer the pancake mix to an airtight container. This can be stored up to 1 week at room temperature or indefinitely in the freezer.
3. To make the pancakes, mix together 1 cup of the pancake mix with the buttermilk, egg, vanilla and lemon zest.
4. Whisk until the batter is mostly smooth. Let the batter stand at least 15-20 minutes before using, to allow the whole grains to soak up the liquid.
5. Heat a skillet or sauté pan over medium heat and grease lightly with butter. Ladle about 1/4 cup of batter onto the cooking surface for each pancake. Allow to cook until bubbles begin to form on the top surface. Use a large spatula to flip and cook the other side until light golden and cooked through. Repeat with the remaining batter and serve warm.

Source: Annie’s Eats, originally from King Arthur Flour Whole Grain Baking.