Whole-Grain Pancake Mix

Finally, my quest for a really good whole grain pancake mix has ended! The secret to this mix is putting the oats through the food processor so they become like flour, which produces a smooth, silky pancake that’s a lot fresher and tastier than you get from a box mix. Warning: the bulk recipe below makes a LOT of pancake mix. I made half this recipe and got enough mix to fill a gallon zipper bag and make about six of the recipes, below. Once you try this, you’ll understand why Miriam was so tickled to get Nora’s food processor!

Bulk Mix
6 C. old fashioned rolled oats
¾ C. wheat germ
¾ C. brown sugar
9 C. whole wheat flour
3 C. instant skim milk powder
½ C. baking powder
3 tsp. baking soda
4 tsp. salt

With the food processor running, pour in the oats, wheat germ, and brown sugar. Turn off the processor and add the flour, skim milk powder, baking powder, baking soda and salt. Pulse just until blended. Place mixture in a sealed container or zipper-style plastic bag and store in the fridge or freezer.

Whole-Grain Pancakes
2 eggs
2 T. vegetable oil
1 C. milk
1 tsp. vanilla
1 ½ C. whole-grain pancake mix

Beat the eggs in a medium bowl with oil, milk and vanilla. Stir in 3/4 cup of pancake mix. Let stand 5 minutes. Heat the skillet or griddle on a medium setting, wipe with oil, and use about ¼ C. of the batter for each pancake. Cook until bubbles form on the top, then flip to finish baking. Adjust burner heat to keep cakes from scorching. Keep cakes warm in a 200º oven covered with foil, until all the batter is used up. Makes 9 or 10 five-inch pancakes.

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