Saturday, February 26, 2011

Oatmeal Pancake Mix

This mix may not look  too impressive, but it sure bakes into a yummy pancake that you can feel good about eating.  And the convenience of having a big tub of it in your fridge waiting to aid you on a busy morning is wonderful.  It is filled with whole grain goodness and very little sugar.  It has a unique texture and almost nutty taste from the whole grain.  It is not as fluffy and light as the buttermilk pancakes I posted earlier, but they have their own delicious qualities definitely worth eating.

Oatmeal Pancake Mix

3 1/2 c. rolled (quick) oats
3 c. whole wheat flour
2 c. all purpose flour
3 T. sugar
3 T. baking powder
1 T. salt
1 T. baking soda
1 c. vegetable oil
(I also add a few spoonfuls of wheat germ and flax seed, just to be extra healthy!)

*Combine the dry ingredients in a large bowl.
*With your mixer running on low, or gently stirring by hand, slowly drizzle the vegetable oil in.
*After all the oil is mixed in squeeze a little bit together and if it clumps, it is just right, but if it falls apart add more oil, a Tablespoon at a time until you achieve the desired consitency.
*Store in an airtight container up to two weeks at room temp or indefinitely in the fridge or freezer.

*To make pancakes:
Stir together one cup of mix with 1c. of buttermilk and 1 egg.  Allow to sit while the griddle heats, it will thicken as it sits, but adjust the milk and mix ratio to your liking.
Makes about 6-7 4 inch pancakes

-We have made these with regular milk when we didnt have buttermilk on hand and it works just fine.  Also, buttermilk does freeze so if you have leftover you can save it for another time.
  


Wednesday, February 16, 2011

Buttermilk Pancakes

Including buttermilk in your pancakes takes your average pancake to the next level.  Like restaurant quality- incredibly flavorful, ridiculously fluffy and tender.  Yum!!  These are the best pancakes I have ever made!  If you havent tried buttermilk in your pancakes yet, you really should get on that!  These are super delicious and I make them way more often than I probably should because they are not exactly healthy, more of a special occasion breakfast.  Stay tuned for a healthy everyday pancake mix that you can feel good about giving to our family.  But in the meantime, go ahead, indulge and enjoy!

(I have tried a few times to get a good picture of these.  Yeah, apparently that's not gonna happen, so instead you get an "action" shot of them baking!  I was tired of waiting for a good picture and just wanted to share the recipe.) 

Buttermilk Pancakes (slightly adapted from SmittenKitchen)

2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3 T. sugar
2 eggs, slightly beaten
1 1/2 cups buttermilk (the original recipe calls for 3 cups, but I like my pancakes thick, so adjust to your taste)
4 T. butter, melted and slightly cooled

*In a large bowl combine all the dry ingredients.
*Combine the buttermilk, eggs and butter.
*Add the wet ingredients to the dry ingredients mixing just until incorporated, there will be a few lumps.
*Allow to sit while your griddle heats
*The batter spreads and grows surprisingly a lot as it cooks, so be careful not to make them too large, (using maybe a 1/4  cup of batter?)
*Cook until top bubbles and sides dry out a bit, flip and cook on other side til golden brown.