Mix
4 c. old fashioned oats
2 c. all-purpose flour
2 c. whole wheat flour
1 c. packed brown sugar
1 c. instant nonfat dry milk
3 T. baking powder
2 T. cinnamon
5 tsp. salt
1/2 tsp. cream of tartar
Mix all ingredients together well. Store in a sealed gallon-size plastic storage bag or airtight container. Yield: 10 cups of pancake mix.
Pancakes:
2 eggs
1/3 c. vegetable oil
2 c. pancake mix
1 c. water
To make pancakes, beat eggs in a large bowl. Gradually beat in oil. Alternately add pancake mix and water to mixture. Blend well. Cook. Yield: about 10-12 pancakes.
**These take some practice to cook, because they're much denser than normal pancakes. Just don't have the pan too hot and keep checking them.
Here is another version that is from a cookbook Toby bought on his mission in Canada. It uses fresh milk instead of powdered.
1 1/2 C. rolled oats
2 C milk
1/2 C. whole wheat flour
1/2 C white flour
1 Tbsp brown sugar
1 Tbsp baking powder
1 tsp salt
1/2 tsp cinnamon
2 eggs, beaten
1/4 C margarine, melted
In lg bowl, blend oats and milk. Let stand 5 min. Stir together the dry ingrdients and add to the oat mixture with eggs and margarine. Stir until just combined. Pour batter onto hot, greased griddle.
Cook until edges are dry and surface is covered in bubbles. Turn and cook on second side till golden brown.
I've never been a big pancake fan, but I really like these. They are hearty and filling without being too heavy or grainy. (Sorry buckwheat pancake!) I don't need to make regular pancakes ever again!
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