Just Add Water Buckwheat Pancake Mix Food

BUCKWHEAT PANCAKES

Steps:

• Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
• Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
• Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

JUST ADD WATER BUCKWHEAT PANCAKE MIX

Steps:

• You need a large bowl or dish pan to mix this inches.
• Measure the whole wheat flour, buckwheat flour, soy flour, dry buttermilk, salt, baking powder and sugar into the large bowl.
• Using a whisk or your hands, combine everything so it's evenly distributed.
• Measure in the shortening.
• Use your hands to mash it into the dry ingredients, until the mixture is the same consistency as coarse cornmeal.
• Transfer the mixture to a resealable container. Store on the pantry shelf for about a month, or in the refrigerator or freezer for 6 months.
• Makes about 7-1/2 cups.
• TO PREPARE: Stir the water and 1 cup mix together in a small bowl.
• If the batter seems too thick for pancakes, then add a bit more water and stir again.
• Drop by 1/4 cupfuls onto a hot, well oiled skillet or griddle.
• Fry until the bottom of the pancake is brown and the top is dry and covered with small bubbles.
• Flip the pancake and brown it on the second side.
• Serve hot with syrup, or Applesauce.
• Makes 4 pancakes.
• This recipe can be doubled or tripled as necessary.