You know, a mix that you can make up ahead of time and use a portion of it adding the wet ingredients?

I have a couple of pancake recipes, but I want a recipe for a "mix" that you can store. My kids love pancakes and this is how I get blueberries into my kiddos.

I used the last of my boxes of Upcountry Organics pancake mix this morning. My kids love their buttermilk and regular pancake mixes.

:)
Kristin

This is from www.hillbillyhousewife.com



Complete Buckwheat Pancake Mix

4 cups whole wheat flour


1 cup buckwheat flour

1/3 cup soy flour

3/4 cup dry buttermilk powder, OR 1 cup of instant nonfat dry milk powder

1 tablespoon salt

1 1/2 tablespoons baking powder

1/2 cup sugar

3/4 cup solid vegetable shortening

You need a large bowl or dish pan to mix this in. 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:

1 cup Complete Buckwheat Pancake Mix


1/2 cup water

Stir the water and 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. Good for camping, and mornings when you are rushed.

The soy flour replaces eggs in this recipe, so don't omit it or replace it with something else. If you don't have buttermilk powder, then use a full cup of instant dry milk powder instead. This recipe has a lot of fiber and B vitamins. It is my favorite pancake mix. The buckwheat reminds me of my Granny's pancakes when I was small, and the wood stove was warm on winter mornings.

Thanks, Kerri. Have you tried this recipe? If so, does your crew just *love* it? :)

1 1/4 cup whole wheat flour
2 tablespoons sugar
1/4 teaspoon cinnamon
3 teaspooons baking powder

then add 2 tablespoons oil
1 1/4 cup water - or if you prefer milk or soymilk

I have added banannas, diced apples, dried cranberries and sometimes chocolate chips.

This works great if you are camping since it does not require eggs.

My kids love this one:

Oat Mix

4 cups whole grain flour
4 cups rolled oats
1 1/2 cups non-instant powdered milk
1/4 cup baking powder
1 tbs. salt
1 1/2 cups shortening

Mix dry ingrediants together. Cut in the shortening untill well mixed. Keep in tightly sealed container.


Oatmeal Pancakes:

2 cups oat mix
2 eggs
1/3 cup oil
1 cup water

Mix ingred. Cook on lightly greased skillet over med./high heat.


Oat muffins:

2 2/3 cups oat mix
3/4 cup water
1/4 cup raisins (optional)
1 egg, beaten
1/2 cup sugar
1/2 tsp. cinnamon

Combine ingred. and stir to moisten. Fill greased muffin tins 2/3 of teh way full. Bake at 400 degrees for about 20 minutes.


Banana Oat Bread:

3 cups oat mix
3/4 cup sugar
1 cup mashed bananas
1 egg, beaten
1 tsp. vanilla

Mix all ingrediants untill moistened. Pour batter into greased loaf pan. Bake at 350 degrees for 50-60 minutes. Yields 1 loaf.


Oat Biscuits:

2 cups oat mix
1/2 cup water

Mix, adding more water if necessary. Roll out on floured surface, cut out. Bake at 400 degrees for 10-12 minutes. Yields 12.


Oatmeal cookies:

2 1/2 cups oat mix
1 tsp. cinnamon
3/4 cup sugar
1 egg, beaten
3 tbs. water
1 tsp. vanilla

Combine all ingrediants. Drop by teaspoons full onto a greased cookie sheet. Bake at 350 degrees for 12-15 minutes.


Applesauce oatmeal Bread:

2 1/4 cups oat mix
1 egg
1 cup applesauce
1 tsp. cinnamon
1 cup sugar
1/2 cup water
1/2 cup raisins (optional)

Combine ingrediants. Still till mixed.Pour batter into a greased and floured loaf pan. Bake at 350 degrees for 50-60 minutes. Yields 1 loaf.


These recipes came from the book SIMPLY READY, by Terri Johnson. There are lots more good ones in there too. I highly reccomend it for basic, cheap, healthy from scratch cooking.

Aileen

Wheat Free Pancake mix (I have a grain mill, so I buy whole grains and grind them at home - I usually make about 25+ cups of this at one time and throw it in the freezer):

Ingredients:

The wheat free flour is made up of:
1 part brown rice flour
1 part oat flour
1 part barley

To make the Pancake Mix:
6 Cups wheat free flour (recipe above)
1 Tablespoon salt
3 teaspoons baking powder
1/3 cup of unrefined sugar (I have used less with no noticeable difference)
2 cups powdered milk or soy milk (I often leave this out since we have dairy free friends who come for breakfast - then I can add the liquid of choice when I make them, be it cow's milk, soy milk, pumpkin, etc)
1 cup oatmeal, barley flakes or other substitute flake ceareal.

To make one batch of pancakes:
1 1/2 cups of mix
2 Tablespoon oil
1 cup water (this is where I use milk or other liquid as noted above)
1 egg
Directions:
Mix together equal amounts of the oat flour, barley flour and brown rice flour to make a wheat free flour.

To make pancake mix sift together wheat free flour, salt, baking powder, your choice of unrefined sugar, powdered milk, and flaked cereal. Store for when ever you want to make pancakes!!

To make a batch of pancakes put 1 1/2 cups of mix in a bowl and make a well in the middle, add oil, eggs, and water. Stir until you have a creamy batter. Pour out individual pancakes onto hot griddle. Cook until lightly brown on both sides.

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I make them in my 2 qt mixing bowl with a pour spout to make it easier for pouring them onto the griddle.

~amey