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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 67.5
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 150.1 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.5 g

View full nutritional breakdown of King Arthur Whole Grain Pancake Mix calories by ingredient
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King Arthur Whole Grain Pancake Mix

Submitted by: SCIGEEK

Introduction

8 servings per cup of mix or about 18g or 2.25 Tablespoons of mix per serving. Found on King Arthur web site....yum Keeps in freezer well. When ready to make pancakes add 1 c milk and 1 egg to 1 c of mix (not included in nutritional values) also like to add some vanilla. 8 servings per cup of mix or about 18g or 2.25 Tablespoons of mix per serving. Found on King Arthur web site....yum Keeps in freezer well. When ready to make pancakes add 1 c milk and 1 egg to 1 c of mix (not included in nutritional values) also like to add some vanilla.
Number of Servings: 20

Ingredients

    1 cups King Arthur white whole wheat flour
    1/4 cup King Arthur Unbleached All-Purpose Flour
    7/8 cups old-fashioned or rolled oats
    2 t sugar
    1 1/4 t baking powder
    3/4 t salt
    3/4 t baking soda
    1/4 cup vegetable oil

Directions

1) Grind the oats in a food processor until they're chopped fine, but not a powder.
2) Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.
3) Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
To make pancakes:
1) Whisk together 1 cup of mix, 1 cup of buttermilk (you can use soured milk, but buttermilk gives noticeably superior results; a combination of half plain yogurt and half milk also will do), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking.
2) Heat a lightly greased griddle to 350F (if you've got a griddle with a temperature setting; if not, medium-hot will do).
3) Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake.
4) When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
5) Serve pancakes immediately, or stack and hold in a warm oven.






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