Monday, February 4, 2013

Bulk Whole Wheat Pancake Recipe

I mentioned in my last post that I had plans to mix up some bulk pancake mix. I tend to eat only whole wheat products and most whole wheat pancakes tend to be hard and thin. I found this great recipe in the Martha Stewart magazine (see original here) a few years ago and have been making it since as my only pancake recipe. It produces nice, fluffy pancakes that are thick, soft, and delicious. The wheat germ just helps to round out the flavor perfectly.

1.25 cups Whole wheat flour
0.25 cups Wheat germ
2 Tbsp Sugar
1.5 tsp Baking powder
0.5 tsp Baking soda
1 tsp Salt

1.5 cups Buttermilk
0.25 cups Vegetable oil
2 Eggs, lightly beaten

Combine and mix dry ingredients.
Add wet ingredients to the dry and mix.
All to rest for 10 minutes.
Cook on griddle.

For the bulk batch that I made, I multiplied the dry ingredient volumes by 5 and mixed them together. I then placed the mixed dry ingredients into a storage container. When I go to make pancakes next, all I have to do is measure out 1.5 cups and 3 tbsp of the dry mix and add to it the wet ingredients as listed above. This might make it quick enough that I get back into making them every Sunday! If you are like me and never have buttermilk, you can easily substitute any type of cow's milk (skim-whole) with a bit of lemon or lime juice added. If you make this with low-fat buttermilk the calories, fat, etc should be correct in the photo below.