I don't know if the secret is the buttermilk or the oats, but these pancakes are fantastic and I love that it makes a ton of mix for you to hang onto until you need to whip up some breakfast. Everybody in our family had seconds, they were so moist and good for you too!
Oatmeal Pancake Mix
from melskitchencafe.com
*Note (added 3/2011): I've updated this recipe several times to reflect that I generally use 100% whole wheat flour (five cups total, instead of using 2 cups of all-purpose flour). I prefer white wheat flour, although red wheat could be used and will lend an even heartier taste to the mix. Also, I made it the other day and before I added the oats to the mix, I threw them in my blender (yep, blender) and pulverized them to a powder. We loved the result! Loved it. Although the texture with the unblended oats is fantastic in it's own right, blending the oats lends a smooth texture to the mix and finished pancakes. I'll be doing it that way from now on!
*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!
*1 cup of mix will make about 4-5 4-inch pancakes.
5 comments:
I was tempted to make these for dinner they sound so good. I probably would have if I had buttermilk on hand. I am off to the store and am making these in the morning. Oh by the way I'm stealing your leprechaun foot print idea, but am going to do easter bunny feet to help them find their baskets. What did you use, shaving cream, whip cream?
How did they turn out?? Cute idea to use the footprints for easter! I actually used cornstarch, but you can use flour or baby powder. I think any kind of cream would be really hard to clean up!
If your having a morning where you can't decide if you want oatmeal or pancakes, this is the best of both worlds. I like them, and my kids ate them, so I think it's a keeper.
Yeah, a powder would be better wouldn't it. In your pictures the footprints looked raised, like they were foamy. I'm debating between the footprints or I read on tip junkie, that sometimes the Easter Bunny sneaks in the kid's rooms, leaves balloons and a treasure map. Maybe I can mix the two. I have to hype up the holidays to make the more mundane days more tolerable.
Angie puts little malt ball "droppings" all over the house that the bunny left behind. Maybe they could lead to the baskets?
Oh that's funny, I love it! What a clever momma.
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