Whole Wheat Pancake Mix
This recipe makes 6 (2 pancakes per serving) servings
|Per serving, about:||-|
|total fat||4 g|
- Portion size: 2-1/3 cups (575 mL)
This pancake mix stores well, and you can vary the fruit or, if you like, omit it and add pieces of your favorite fresh fruit when mixing up the batter.
- 1 cup 1cupall-purpose flour
- 1/2 cup 1/2cupwhole wheat flour
- 1/3 cup 1/3cupbuttermilk powder
- 1 tbsp 1tbspgranulated sugar
- 1-1/2 tsp 1-1/2tspbaking powder
- 1/2 tsp 1/2tspbaking soda
- 1/4 tsp 1/4tspnutmeg
- 1/4 tsp 1/4tspsalt
- 3/4 cup 3/4cupdried blueberrydried blueberries
In large bowl, stir together all-purpose and whole wheat flours, buttermilk powder, sugar, baking powder, baking soda, nutmeg and salt until well combined; stir in dried blueberries. (Mix can be stored in resealable plastic bag or airtight container in dry place for up to 3 weeks; stir before using.)
To make pancakes: In bowl, beat together 1 egg, 1-1/4 cup (300 mL) water and 2 tbsp (25 mL) of vegetable oil or butter (melted). Stir in Whole Wheat Pancake Mix until blended.
Heat skillet over medium-high heat; brush lightly with oil. Pour 1/4 cup (50 mL) batter per pancake into skillet, brushing with more oil as necessary; cook for about 2 minutes or until golden and bubbles break on top but do not fill in. Turn and cook for about 1 minute or until bottoms are golden brown. Makes 12 (4-inch/10 cm) pancakes.
Additional information :
Tips: Look for buttermilk powder in bulk food stores.
If desired, you can substitute skim milk powder but omit baking soda.