Sunday Morning Yum Yums- Whole Grain Pancake Mix
N. got to write about the Sunday Morning Yum Yums last week, so this week I get to:)
We’re trying to include more whole wheat when we cook and bake, and this recipe seemed right up our ally. The recipe comes from the King Arthur Flour Whole Grain Baking cookbook, which is pretty much one of the greatest books we own at this time.
While it does have instructions for making the mix into pancakes, it is first and foremost a pancake mix recipe (something that didn’t really set in for me (J.) until after I was ready to cook).
What the book says:
3-1/2 cups (12-1/2 ounces) old-fashioned rolled oats
4 cups (1 pound) white whole wheat flour
1 cup (4-1/2 ounces) unbleached all-purpose flour
3 tablespoons (1-1/4 ounces) sugar
3 tablespoons (1-1/2 ounces) baking powder
1 tablespoon salt
1 tablespoon baking soda
3/4 cup (5-1/4 ounces) vegetable oil
How we varied it:
We didn’t have enough rolled oats, so we used a cup of rolled wheat which I bought because I wasn’t paying attention, and thought they we’re rolled oats:)
Added about a teaspoon of really good Vanilla Extract
Added about a tablespoon of Tupelo Honey (yes, in addition to the sugar:)
In my opinion, the rolled wheat didn’t take anything away from what I’m sure is an equally great recipe as is.
To make the Mix:
Grind oats until they’re chopped fine, but don’t go too far and grind them into a powder.
Combine oats with the other dry ingredients and mix with the paddle on your stand-up mixer, or whisk really, really fast (if you don’t use a stand-up mixer), and pour the oil very slowly until it is incorporated into the mix.
When you’ve poured the last of the oil in, grab a small handful of the mix. If it forms a ball when squeezed, it’s good.
Add more oil a tablespoon at a time if it’s not done.
Unless you plan on serving 60 pancakes, you’ll have plenty to put in an airtight container and freeze.
To make the pancakes:
I love this recipe since the actual pancake making uses buttermilk; something that we conveniently have as a byproduct of our butter making venture.
Whisk together one cup mix, one cup butter milk, one tablespoon orange juice (it sounds strange, but it totally works).
This is where we added the honey and vanilla (if you’re still planning on adding it). It will seem a little runny, and according to the book that is OK.
From here, just cook the pancakes like you would any other. If you’ve not done it in a while, get your non-stick griddle surface good and hot. When the bubbles stop rising to the top, the glossy sheen of the batter begins to dull, and you can slide the pancake back and forth with a spatula, they’re ready to flip.
These pancakes didn’t want to get too dark right away (thankfully), so they had a great golden-brown color.
We served with strawberry syrup, regular syrup and apple butter (not all at the same time:).
Let us know what you guys think!