Friday, April 8, 2011

Healthier Pancake Mix

As with almost all recipes I try, I almost always feel that they need tweaking. One of my most-used recipe books, Rebar Modern Food Cookbook, has a pancake recipe that was almost perfect.

I have modified it slightly based on my preferences for adding flaxmeal, a little more buttermilk and a little more leavener. I find that this is fantastic as a pancake mix. You can whip up several batches of this at once and then divide up into 1 1/2 cups portions of the mix and put them into containers or bags and stick them in the fridge until you are ready to use it.

A great way to have the convenience of a pancake mix- like when someone else makes breakfast (you know who you are!), when you are camping or when you need a last minute meal idea.

This recipe is super adaptable and you can add your own touch to it- maybe blueberries, grated orange zest or some seeds or grains?

Healthier Pancake Mix
This makes only one portion of pancake mix. You may want to double or triple it right away as it is so easy to do it all at once. To make my pancakes release perfectly without adding too much oil, I have a paper towel that has oil on it and it gets wiped all over the pan before every pancake.

1/2 cup unbleached flour
1/2 cup whole wheat flour
1/4 cup wheat germ
1/4 cup flaxmeal
1 1/2 tsp baking powder
1 tsp soda
1/4 tsp salt

1 egg, lightly beaten
1 3/4 cups buttermilk (or milk and roughly 2 tbsp vinegar to equal 1 3/4 cups, as I usually do)
1 tbsp vegetable oil
1 tsp vanilla

1. Mix all dry ingredients together with a whisk in a bowl. (You can now package if you prefer to save it.)
2. With shaker cup combine wet ingredients (or whisk in small bowl) and pour into dry ingredients. Mix until combined.
3. Pour 1/4- 1/3 cup portions onto heated cast iron pan.