Tested till perfect Buttermilk Buckwheat Cranberry Pancake Mix

Buttermilk Buckwheat Cranberry Pancake Mix

Buttermilk powder and buckwheat flour are available at bulk-food stores. To vary the flavours, you can replace the buckwheat flour with whole grain or all-purpose flour and use dried blueberries or cherries instead of the cranberries.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4-1/2 cups (1.125 L)

Ingredients

  • 2-1/2 cups 2-1/2cupsall-purpose flour
  • 1 cup 1cupdried cranberrydried cranberries
  • 2/3 cup 2/3cupbuttermilk powder
  • 2/3 cup 2/3cupbuckwheat flour
  • 2 tsp 2tspbaking powder
  • 2 tsp 2tspbaking soda
  • 1/2 tsp 1/2tspsalt
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Preparation

In large bowl, whisk together all-purpose flour, cranberries, buttermilk powder, buckwheat flour, baking powder, baking soda and salt. (Make-ahead: Divide evenly between 2 airtight containers; store in cool, dry place for up to 1 month.)

Use this pancake mix to make our Buttermilk Buckwheat Cranberry Pancakes.

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