Prep Time: 10 minutes
Ingredients:
- 1/2 cup instant oatmeal
- 8 cups flour
- 2 cups whole wheat flour
- 1-1/2 cups buckwheat flour (or more whole wheat flour)
- 1 cup corn flour (masa)
- 1/2 cup cornmeal
- 2 cups buttermilk powder
- 5 Tbsp. baking powder
- 2 Tbsp. baking soda
- 1-1/4 cups sugar
- 2 Tbsp. salt
- 2 Tbsp. malt powder
Preparation:
Place instant oatmeal in a food processor or blender and process until ground. In a very large bowl, blend ground oatmeal, flours, buckwheat flour, corn flour, cornmeal, ground oatmeal, baking powder, baking soda, sugar, salt and malt powder. Pour pancake mix into four 1 quart jars (you may need to tap the jars to settle the mix and get it all to fit). Store in a cool, dry place for up to one year.RECIPES
Pancakes
1 cup homemade pancake mix
1 egg
1/2 tsp. vanilla
1/2 - 2/3 cup water
2 Tbsp. mild vegetable oil
In a medium bowl, combine pancake mix with 1/2 cup water, egg, vanilla, and vegetable oil just until dry ingredients are moistened. Add more water, if necessary, to make batter desired thickness. Drop by 1/4 cup measure onto lightly greased hot nonstick skillet or griddle. Cook until surface is bubbled and edges appear dry. Flip pancakes and cook until risen and browned on second side.
Waffles
2 cups homemade pancake mix
2 eggs
1 tsp. vanilla
1 cup water
1/4 cup mild vegetable oil
In a medium bowl, combine pancake mix with water, eggs, vanilla, and vegetable oil just until dry ingredients are moistened. Add more water, if necessary, to make batter desired thickness. Bake in heated waffle iron following manufacturer's instructions, until steaming stops.
