As far as I knew Bisquick was the only game in town. Bisquick reminds me of weekend mornings, in the kitchen with my Mom, making pancakes, waffles, or shortcake biscuits. While the ingredients of that well-known mix leave much to be desired (hydrogenated oils, UGH!), I don’t have any hard feelings against it, as nothing beat the ease of having a mix already to go.
Now-a-days, however, I make most everything from scratch, but it is so convenient to have a mix on hand to speed things up. So periodically I make up a batch of pancake mix, and I also use it for waffles. I keep it in an air-tight jar in my cupboard. Up until recently, the extent to which I included whole grains in my redi-mix had been limited to whole wheat flour as part of the flour total. Now I have extended myself to include other whole grains, and I’m finding that I really like that hearty, toothsome quality they provide. If you prefer a more uniform, smooth pancake, you can grind oats down in a processor before adding them, but I encourage you to try this mixture of flour and whole grains as a ready-to-go mix, for a new taste in your morning pancakes (or waffles). I love this mix so much, I don’t think I’ll ever make pancakes any other way again.
WHOLE GRAIN PANCAKE OR WAFFLE MIX
Yield: Makes about 4 cups; enough for 4 batches of pancakes
- 1 cup /120 g unbleached all-purpose flour
- 1 cup / 120g white whole wheat flour
- 3/4 cup/ 100 g oat flour
- 1/2 cup / 60 g spelt flour
- 3/4 cup /75 g rolled oats
- 3 tablespoons natural cane sugar
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
1. In a large bowl, stir together all the ingredients. Scoop into a large resealable plastic bag or large glass jar and store for 6 to 8 weeks. Refrigerate for longer shelf life ( 3 – 4 months). Give the mix a good stir before using it to integrate any ingredients that may have settled.
Stop back again tomorrow when I’ll have a recipe for whole-grain buttermilk waffles (or pancakes).
SOURCE: adapted from Whole Grain Mornings