Homemade Pancake and Waffle Mix
1/2 cup instant oatmeal
8 cups flour
2 cups whole wheat flour
1-1/2 cups buckwheat flour (or more whole wheat flour)
1 cup corn flour (masa)
1/2 cup cornmeal
2 cups buttermilk powder
5 Tbsp. baking powder
2 Tbsp. baking soda
1-1/4 cups sugar
2 Tbsp. salt
2 Tbsp. malt powder
Place instant oatmeal in a food processor or blender and process until
ground. In a very large bowl, blend ground oatmeal, flours, buckwheat
flour, corn flour, cornmeal, ground oatmeal, baking powder, baking soda,
sugar, salt and malt powder. Pour pancake mix into four 1 quart jars
(you may need to tap the jars to settle the mix and get it all to fit).
Store in a cool, dry place for up to one year. (We like to add chocolate
chips or pecans to some of the mixes as a layer on the top).
Attach to Label:
Pancakes
1 cup homemade pancake mix
1 egg
1/2 tsp. vanilla
1/2 - 2/3 cup water
2 Tbsp. mild vegetable oil
In a medium bowl, combine pancake mix with 1/2 cup water, egg, vanilla,
and vegetable oil just until dry ingredients are moistened. Add more
water, if necessary, to make batter desired thickness. Drop by 1/4 cup
measure onto lightly greased hot nonstick skillet or griddle. Cook until
surface is bubbled and edges appear dry. Flip pancakes and cook until
risen and browned on second side.
Waffles
2 cups homemade pancake mix
2 eggs
1 tsp. vanilla
1 cup water
1/4 cup mild vegetable oil
In a medium bowl, combine pancake mix with water, eggs, vanilla, and
vegetable oil just until dry ingredients are moistened. Add more water,
if necessary, to make batter desired thickness. Bake in heated waffle
iron following manufacturer's instructions, until steaming stops. |