Buttermilk Buckwheat Cranberry Pancake Mix

Author: Canadian Living

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.

  • Portion size 125 servings

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup dried cranberry
  • 2/3 cups buttermilk powder
  • 2/3 cups buckwheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Method

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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Buttermilk Buckwheat Cranberry Pancake Mix

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