Whole Grain Pancakes Make Ahead Mix Food

WHOLE-GRAIN PANCAKES

Whole-Grain Pancakes image

Using a combination of different grains, these hearty pancakes have a deeper, more interesting flavor, along with more fiber and nutrients, than those made from only white flour. If you want to add fruit, like blueberries or sliced peaches, or chocolate chips, sprinkle them on top of the pancakes just before flipping. Serve these straight out of the pan; pancakes don't like to wait.

Provided by Melissa Clark

Categories breakfast, brunch, easy, pancakes, main course

Time 45m

Yield About 10 pancakes

Number Of Ingredients 12

Ingredients

1 cup whole-wheat flour
3/4 cup all-purpose flour
1/2 cup cornmeal
1/4 cup rolled oats
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 1/4 cups buttermilk or plain yogurt (not Greek)
3 large eggs
1/4 cup unsalted butter, melted, plus more for serving
1 tablespoon honey
Maple syrup, for serving

Steps:

In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
Repeat with the remaining batter, adding more butter to the skillet as needed.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 256 milligrams, Sugar 5 grams, TransFat 0 grams

WHOLE GRAIN PANCAKES (& MAKE-AHEAD MIX)

Whole Grain Pancakes (& Make-Ahead Mix) image

I found this in the March 8, 2007 Edmonton Journal, and tried it the same night! It's a little different than my usual recipe, but a lot healthier, too! And you know it's a winner when the kids (ages 2 & 4) had thirds!! The Edmonton Journal says it's from Lorna Sass's WHOLE GRAINS (Publisher: Clarkson Potter). Note that the Nutrition Facts will be off because you only use a third of the dry ingredients each time you make it! --edited March 12/07-- I made this recipe this morning without buttermilk or even soured milk... just with milk. Still pretty good! Not as rich, but still tasty.

Provided by KindergartenMom

Categories Breakfast

Time 22m

Yield 12 3-inch pancakes

Number Of Ingredients 11

Ingredients

1/2 cup old fashioned oats (or other flaked rolled grains such as spelt, rye or kamut)
3 1/4 cups whole wheat pastry flour (I used regular whole wheat flour)
1/4 cup sugar
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt (I used just one)
2 large eggs
1 1/4 cups buttermilk, well-shaken (plus more if needed)
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
canola oil or safflower oil, for greasing the griddle

Steps:

Place oats in a spice grinder or mini processor and process to the consistency of flour; transfer to a large bowl.
Mix in pastry flour, sugar, baking powder, baking soda, and salt.
Place 1 1/3 cups of the mix into each of three zipper-top plastic bags. Refrigerate or freeze up to three months.
When ready to make pancakes, lightly beat eggs in a large bowl.
Blend in buttermilk, butter, and vanilla.
Add one package of pancake mix and stir just until the mixture forms a lumpy batter. Avoid overmixing.
Heat a large griddle or skillet over medium heat and use a silicone brush or paper towel to coat it lightly with oil.
When a drop of water thrown on the griddle sizzles, pour on 1/4 cup of batter for each pancake, leaving space between them for the pancakes to spread. (If the batter is too thick to pour easily, stir in a few more tablespoons of buttermilk.).
When the pancakes become slightly dry around the edges and little bubbles appear on the surface (after approximately 2-3 minutes), flip them.
Cook until brown on the second side (approx. 1-2 additional minutes).
Serve immediately or keep warm in a single layer on a rack in a 200F oven.

Nutrition Facts : Calories 180, Fat 3.8, SaturatedFat 1.8, Cholesterol 41.4, Sodium 772.2, Carbohydrate 31.7, Fiber 4.3, Sugar 5.7, Protein 6.9

WHOLE WHEAT PANCAKE MIX

Whole Wheat Pancake Mix image

This is a bulk recipe that my family loves, and it is very easy to make! Also makes good waffles.

Provided by mammawiddison

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 5m

Yield 18

Number Of Ingredients 6

Ingredients

5 cups whole wheat flour
3 cups unbleached all-purpose flour
½ cup white sugar
2 ½ tablespoons baking powder
4 teaspoons baking soda
4 teaspoons salt

Steps:

Whisk whole wheat flour, unbleached flour, sugar, baking powder, baking soda, and salt together in a bowl; store in an airtight container.

Nutrition Facts : Calories 211 calories, Carbohydrate 46 g, Fat 0.8 g, Fiber 4.6 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 938.4 mg, Sugar 5.7 g

More about "whole grain pancakes make ahead mix food"

WHOLE WHEAT MAKE-AHEAD PANCAKE MIX | MEL'S KITCHEN CAFE

Web Jan 16, 2015 Instructions Combine all the ingredients together. Store well-covered at room temperature for a month or so. To make pancakes, …
From melskitchencafe.com
4.4/5 (9)
Category Breakfast
Servings 12
Total Time 14 mins

Combine all the ingredients together. Store well-covered at room temperature for a month or so.
To make pancakes, mix 2 cups dry pancake mix, 2 large eggs, 3 cups buttermilk* and 4 tablespoons melted butter or coconut oil. Mix until just combined (don't overmix!).
Heat a griddle to medium heat and spread about 1/4 cup batter for each pancake (I like to keep the batter fairly thick and spread slightly with the bottom of the measuring cup I scoop with - they'll spread while cooking). Cook for a few minutes on each side, adjusting heat as needed, until cooked through. This will make about 12 pancakes, depending on the specific size.
Homemade buttermilk is usually quite a bit thinner than storebought buttermilk so if using homemade, you may want to start with 2 cups and add more as needed until the right consistency is reached (see note).

Whole Grain Pancakes Make Ahead Mix Food

WHOLE-GRAIN PANCAKES

WHOLE GRAIN PANCAKES (& MAKE-AHEAD MIX)

WHOLE WHEAT PANCAKE MIX

This is a bulk recipe that my family loves, and it is very easy to make! Also makes good waffles.

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