We used a very scant 1/4C of batter to make 3.5" pancakes to fit our griddle.
Pancake mix recipe is below.
* Exported from MasterCook *
Pancakes, Whole Grain
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Pancakes/Waffles
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Pancake Mix, Whole Grain -- 120g
3/4 cup buttermilk -- or see directions
1 egg -- lightly beaten
1 1/2 teaspoons vanilla extract -- (original: 1tsp)
1 1/2 teaspoons lemon zest -- (original: 1/2tsp)
Instead of 3/4C buttermilk, you can use 1/2C low-fat Greek yogurt
plus 1/4C low-fat milk.
Mix together 1 cup of the pancake mix with the buttermilk, egg,
vanilla and lemon zest. Whisk until the batter is mostly smooth. Let
the batter stand at least 15-20 minutes before using, to allow the
whole grains to soak up the liquid.
Heat a skillet over medium heat and grease lightly with butter. Ladle
about 1/3 cup of batter onto the cooking surface for each pancake.
Allow to cook until bubbles begin to form on the top surface. Use a
large spatula to flip and cook the other side until light golden and
cooked through. Repeat with the remaining batter and serve warm.
Source:
"Adapted from "King Arthur Flour Whole Grain Baking""
S(Internet address):
http://everydayannie.com/2013/06/10/baking-with-whole-grains-whole-grain-pancake-mix/
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Per Serving (excluding unknown items): 322 Calories; 12g Fat (34.1%
calories from fat); 13g Protein; 41g Carbohydrate; 5g Dietary Fiber;
109mg Cholesterol; 861mg Sodium. Exchanges: 2 Grain(Starch); 1/2
Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 0214
* Exported from MasterCook *
Pancake Mix, Whole Grain
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Pancakes/Waffles Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 1/4 ounces old-fashioned rolled oats -- 3 1/2C, 340g
1 pound whole wheat flour -- 4C, 480g or white whole wheat
4 1/4 ounces unbleached flour -- 1C, 120g
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
5 1/4 ounces canola oil -- 3/4C
Add the oats to the bowl of a food processor and process until finely
ground (but not a powder). Transfer the ground oats to the bowl of
an electric mixer and add in the flours, sugar, baking powder, salt,
and baking soda. Mix on low speed to combine. Drizzle the vegetable
oil into the bowl slowly while the mixer is running and continue to
mix until evenly combined and the mixture clumps slightly when
squeezed together. (This can also be done in a regular mixing bowl
by hand. Just be sure to mix the ingredients very thoroughly.)
Transfer the pancake mix to an airtight container. This can be
stored up to 1 week at room temperature or indefinitely in the freezer.
Yield is 1200g.
Source:
"Adapted from "King Arthur Flour Whole Grain Baking""
S(Internet address):
http://everydayannie.com/2013/06/10/baking-with-whole-grains-whole-grain-pancake-mix/
Yield:
"10 cups"
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Per Serving (excluding unknown items): 238 Calories; 9g Fat (32.8%
calories from fat); 6g Protein; 35g Carbohydrate; 5g Dietary Fiber;
0mg Cholesterol; 730mg Sodium. Exchanges: 2 Grain(Starch); 2 Fat; 0
Other Carbohydrates.
NOTES : 2020 - 0214