Bulk Buckwheat Pancake Mix
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
For the bulk mix:10c Kamut or whole wheat flour10c Buckwheat flour10c Unbleached white flour1 1/4c Baking powder2 1/2T Salt2c Dry sweetener of choice (I use rapadura)To serve:4c Mix4 eggs1/4c oil3c liquid of choice (I just use water)
Combine all the ingredients for the bulk mix, being careful to thoroughly mix. A large bowl or pan works well for this task.
Store in air-tight containers - I prefer glass gallon jars.
To serve one batch (makes about 28 - 4" pancakes):
Combine the liquids and mix well. Add in the bulk pancake mix and gently stir with a whisk, paying attention to the consistency. If you think you need more liquid or more mix, it's best to add it before it's totally combined. As with any pancake recipe, be careful not to over-mix it!
Cook on a greased hot griddle or cast iron skillet (not too hot or it will burn ... but if it's too cool the batter will run and the pancakes will not be fluffy). Turn when fluffy and a little bubbly on top.
Keep finished pancakes on a cutting board, cookie sheet, counter or other flat surface, covered with a towel till ready to serve.
Variation: You may use a liquid sweetener instead (honey, syrup, molasses, etc.), however it will obviously not be added to the bulk mix! Simply omit the dry sweetener and add 1/4c liquid sweetener with the other liquids each time you make a batch.
Serving Size: 1 - 4" pancake (makes 28)
Store in air-tight containers - I prefer glass gallon jars.
To serve one batch (makes about 28 - 4" pancakes):
Combine the liquids and mix well. Add in the bulk pancake mix and gently stir with a whisk, paying attention to the consistency. If you think you need more liquid or more mix, it's best to add it before it's totally combined. As with any pancake recipe, be careful not to over-mix it!
Cook on a greased hot griddle or cast iron skillet (not too hot or it will burn ... but if it's too cool the batter will run and the pancakes will not be fluffy). Turn when fluffy and a little bubbly on top.
Keep finished pancakes on a cutting board, cookie sheet, counter or other flat surface, covered with a towel till ready to serve.
Variation: You may use a liquid sweetener instead (honey, syrup, molasses, etc.), however it will obviously not be added to the bulk mix! Simply omit the dry sweetener and add 1/4c liquid sweetener with the other liquids each time you make a batch.
Serving Size: 1 - 4" pancake (makes 28)
Nutritional Info Amount Per Serving
- Calories: 94.5
- Total Fat: 3.2 g
- Cholesterol: 35.0 mg
- Sodium: 233.0 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 1.5 g
- Protein: 3.1 g
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