[Ellp]

Hi all,
Dh insists on having easy to make (ie. just add water and/or an egg) pancake mix on hand for the weekends when we actually have time to eat. I've been buying the boxed mixes and I'm getting sick of the stuff.

They're expensive, a box doesn't last very long, and I don't even want to imagine whats in them.

Does anyone have a recipe for pancakes that they can premix and then scoop out as much as needed, and just add eggs or liquids before cooking? Nothing with buttermilk please as we don't use it and never have it on hand.

 

[amybw]

got this off of allrecipes.com
made them a couple weekends ago and We all loved them!
Like an oatmeal cookie and a pancake combined!

We dont use buttermilk either, but all you ahve to do is add 1 tbsp lemon juice to regular milk to make 1 cup. Let it stand for a few minutes, you will see it kinda curdle around the edges, stir then use!

I will tell you this also- you won't need your morning bran muffin.

One tip- i snuck in 1/4 cup milled flax seed just cuz i could and didnt add any sugar. ( syrup is enough IMO!)

The batter is THICK so when you go to cook them, spread it out quickly or they will be raw in the middle.

Quote:

Grain and nut whole wheat pancakes INGREDIENTS: 1 1/2 cups old-fashioned oatmeal 1 1/2 cups whole wheat flour 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups buttermilk 1 cup milk 1/4 cup vegetable oil 1 egg 1/3 cup sugar 3 tablespoons chopped walnuts (optional) DIRECTIONS: Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt. In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired. Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.

 

[amybw]

not sure how i would do it to mix now and add the liquids later.

 

[Leilalu]

that is a great idea

I think I need to do this as well.Dd loves pancakes.

I don't usually measure my mix, (i make from scratch) but i could start. I will probably make some tommorow morning. I cana let ya know. I usually do something about like this: (again, no real measuring)

2 cups flour(usually a whole wheat pastry flour or regular pastry flour and wholegrain spelt flour mix.
about 1 tsp baking soda, 1 tsp baking powder
1/4 tsp slat
3 TBLSP sugar

Then I usually add 2 eggs. I would say about 1 egg per person, and then you can just add cups of flour accordingly. MIL made up the 1 egg per person rule about making pancakes or waffles and she always makes enough.
I usually also add 1/4 cup yogurt, and then milk to make the right consistancy.Usually about a cup.
I also add 1 tsp vanilla.
And about 3 TBLSP olive oil or melted butter

hope this helps

It may need tweaking. Maybe you could try one batch and see if you like the flour/soda/powder consistancy enough to make a whole big batch. And maybe store it in a huge glass canning jar with a recipe of what else to add taped on the side?

 

[Ellp]

Quote:

Originally Posted by amybw not sure how i would do it to mix now and add the liquids later.

Well, I got this idea from when we stayed at a youth hostel on Vashon Is. in Washington. Everyone got free pancakes in the morning and all you had to do was scoop out the amount you wanted and add milk or water. It made OK pancakes, certainly nothing fancy.

I would think that if you premeasured all the dry ingredients and dumped it all into a mixer to spin for a minute or two that everything would be well incorporated. Store the mix in a container and scoop as needed.

 

[hananana]

Quote:

Originally Posted by amybw not sure how i would do it to mix now and add the liquids later.

I have been making a generic baking mix for a while now. My DH likes having one on hand too. It's quite similar in taste to the store bought ones, so you might not like it. However, if you wanted to use the above recipe as a mix, here's how I do it. Mix everything together (after you multiply the recipe a number of times) except the wet ingredients. Instead of mixing in any veg. oil, mix in an equal amount of shortening or butter or margarine (I like the flavor of butter or margarine better). Mix it until it's a very consistent texture similar to coarse crumbs. Refrigerate. Then just add the milk and eggs when you want to make your pancakes. (If you want to make it super easy, you can add nonfat dry milk to the mixture, then you only need water, not milk.)

 

[akkimmie]

Alton Brown has a great recipie on Foodnetwork.com

 

[treemom2]

Quote:

Originally Posted by akkimmie Alton Brown has a great recipie on Foodnetwork.com

I was just going to post his recipe! We love his pancakes and it is so easy to make the dry mix then add the wet later when you want the pancakes. We do add a little wheatgerm to ours just for a little kick!

http://www.foodnetwork.com/food/reci..._13660,00.html

 

[luv my 2 sweeties]

Good Grains Pancake Mix
from Vegetarian Times cookbook:

(Makes 3 batches)

1 cup rye flour (I use spelt since I don't care for rye)
1/2 cup wheat germ
1 cup whole wheat flour
1 1/2 cups unbleached white flour
1/2 cup cornmeal
1/3 cup sugar
2 T. baking powder
1 tsp. baking soda
1 T. salt

Stir together all the ingredients. Divide into thirds and seal each batch in a plastic bag. Store in your freezer.

When ready to make pancakes, wisk together:
1 1/4 cups milk or soy milk
2 eggs
2 T. oil
Wisk in the pancake mix until dry ingredients are just moist. (The batter will be somewhat lumpy.) Proceed as usual for pancakes!

Tip: I write the wet ingredients to add right on the freezer bags so no one has to go searching for the recipe if we can't remember.

 

[Herausgeber]

We use that good grains recipe. Really, all it takes is mixing up the dry ingredients yourself in advance and adding the wet stuff as needed. It's a lot cheaper, and not any more trouble.