Fast and nutritious pancake mix - good sweet or savory. 🥞

Ingredients

Dry mix

• 3.5 cups old-fashioned or rolled oats
• 3 cups white whole wheat flour
• 1 cup red whole wheat flour
• 1 cup unbleached all-purpose flour
• 3 tablespoons sugar
• 3 tablespoons baking powder
• 1 tablespoon salt
• 1 tablespoon baking soda

Wet mix

• 1 cup homemade mix
• 1 cup whole buttermilk
• 1 large egg
• 2 tablespoons oil

Directions

For the dry mix

1. Grind the oats in a food processor until they’re chopped fine, but not a powder.
2. Put the flours, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed.
3. Store in an airtight container for up to a year or so at room temperature, or indefinitely in the refrigerator or freezer.

To make pancakes

1. Whisk together 1 cup of mix, 1 cup of whole buttermilk (or a combination of half plain yogurt and half milk; or 3/4 cup liquid whey), 2 tablespoons of oil, and 1 large egg. Don’t worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands.
2. Let the batter stand for at least 30 minutes before cooking.
3. Heat a lightly greased skillet over a medium flame.
4. Make small-ish pancakes with quarter-cup ladle.

Notes

• Adapted from King Arthur Baking’s recipe for whole grain pancake mix .
• Yield
  • a batch using 1 cup of the mix will make about 5 to 8 pancakes, depending on size.
  • the entire batch makes a bit more than 8 cups of mix
• If you don’t have buttermilk, add 0.25 cup buttermilk powder to the 1 cup of dry mix along with 1 large egg and 1 cup water or milk.
• The fat added to the pancake mix can add all sorts of flavors to the pancakes - rendered bacon fat or duck fat is delicious, butter is traditional, and vegetable oil is neutral.
• Fresh or dried fruits, nuts, and cheese all make great mix-ins.
• Sourdough discard also makes a great mix-in. It will make the pancakes more “bread-y”, but still tender.