Since there's been some interest in pre-mixing, here's a recipe for
pancakes that does very well with premixed dry ingredients. I make up a
bunch of zip-lock bags of the dry ingredients; it saves a lot of time.
-Dan
Multi Grain Pancakes
Dry Ingredients
2/3 Cup Whole-wheat flour, preferably stone-ground
1/3 Cup all-purpose flour
1/4 Cup oat or other flour(corn meal, barley, buckwheat,
millet)
2 Tbl Wheat germ
2 tsp. sugar(optional)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt(optional)
Wet Ingredients
1 Cup buttermilk(or Yogurt)
1 1/4 Cup or more skim milk
1 Egg white(optional)
1 Whole egg(optional)
1 Tbl Vegetable oil
1/4 tsp. vanilla extract(optional)
1. Mix together all the dry ingredients in a medium bowl.
2. In a second bowl, combine the wet ingredients, whipping them enough to
beat the egg white and whole egg lightly. Add these to the dry ingredients,
stirring just to combine them. The batter can stand for 10 minutes out of
the refrigerator or for an hour or more refrigerated.
If you do not have oat flour or an alternative, add another 1/4 Cup of
whole-wheat flour to the dry ingredients.
Note: I just use an 8 oz. Dannon Vanilla Yogurt cup and leave out the sugar
and vanilla. I usually add a little more milk, the batter according to
directions is very thick.