Bulk Buckwheat Pancake Mix
Nutritional Info
- Servings Per Recipe: 28
- 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
View full nutritional breakdown of Bulk Buckwheat Pancake Mix calories by ingredient
Introduction
Healthy, fluffy and good ... here is a bulk pancake mix with a combination of buckwheat, whole wheat and unbleached white flour.One 4" pancake is one serving. Healthy, fluffy and good ... here is a bulk pancake mix with a combination of buckwheat, whole wheat and unbleached white flour.
One 4" pancake is one serving.
Number of Servings: 28
Ingredients
-
For the bulk mix:
10c Kamut or whole wheat flour
10c Buckwheat flour
10c Unbleached white flour
1 1/4c Baking powder
2 1/2T Salt
2c Dry sweetener of choice (I use rapadura)
To serve:
4c Mix
4 eggs
1/4c oil
3c liquid of choice (I just use water)
Tips
This yields almost two gallons of mix. The flours may be substituted for whatever you prefer ... all whole wheat, half whole wheat half white, all kamut, some rye, spelt, rice, whatever. If you use all rice it will be a bit crumbly; you may add 5T xanthan gum if it's 100% rice flour. We have done this before even without the xanthan gum and it works fine ... we just had to get used to the different texture and preferred them more as a savoury pancake along with supper.
For more, see my blog http://frugalhomeandhealth.blogspot.com/2013/10/meal-planning-and-bulk-pancake-mix.html
Directions
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)