About this blog

I am Amy, but here on the web I go by A.J. Dub. And hey, I like to craft!
Sometimes things turn out well so I will share with you how I did it.
Sometimes they don't turn out well and I will share that with you too!

Monday, May 3, 2010

Healthier, delicious pancakes

I found a really good, healthier-than-usual pancake recipe. We all enjoyed it (twice in a row) and it makes a ton of mix that you can keep in your pantry or fridge and use when you need it. It does need buttermilk, but according to the gal who I got the recipe from, you can freeze buttermilk. Just do it in 1 cup measures and it's ready to go for your pancakes. Just stick it in the fridge the night before. She also offers a buttermilk alternative in the recipe.

http://www.melskitchencafe.com/2009/09/oatmeal-pancake-mix.html

Oatmeal Pancake Mix

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

From My Kitchen Cafe (www.mykitchencafe.blogspot.com) (updated website is http://www.melskitchencafe.com/)

I love her website. She has great recipes and they have a nice printable version.

I also have another reason for having buttermilk on hand, and that is to make buttermilk syrup. Oh, and my recipe is AWOL. So, I won't be sharing that. Sorry.
But if you have a good one post it in the comments for me please!

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