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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Yummy whole grain pancakes. We make these every weekend. Found the recipe in Whole Grain Baking. The orange juice mellows the whole wheat flavor. You can leave it out, but I recommend trying it. It doesn't affect the flavor at all. Ingredients:
3 1/2 cups rolled oats, ground in food processor or blender |
4 cups white whole wheat flour |
1 cup unbleached all-purpose flour |
3 tablespoons sugar |
3 tablespoons baking powder |
1 tablespoon salt |
1 tablespoon baking soda |
3/4 cup canola oil |
1/2 cup milk |
1/2 cup plain yogurt |
1 tablespoon orange juice |
1 egg |
Directions:
1. Place all dry ingredients in your mixer bowl, fitted with a paddle attachment.
2. Drizzle the oil over the dry ingredients while running the mixer on slow speed.
3. When all the oil is incorporated, squeeze a bit of the mixture in your hand. It should just hold together.
4. If it does not hold together, add more oil, 1 tablespoon at a time. Test after each 1 tablespoon addition until it holds together.
5. Store in the freezer in a freezer bag or other airtight container.
6. To mix the pancakes:.
7. Combine 1 cup of the mix with the milk, yogurt, orange juice, and egg. Let stand for at least 15 minutes. This allows the oats and whole wheat to soften before cooking.
8. You can substitute buttermilk for the milk and yogurt.
9. Preheat your griddle over medium-high heat.
10. Pour the batter in 1/4 cup portions.
11. Cakes are ready to flip when the surface is no longer shiny and little bubbles are starting to form around the edges. approximately 3-4 minutes.
12. Cook 1-2 minutes more.
13. This amount of mix makes enough to serve 4 people.
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