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Food Storage Recipe Monday

Posted by imawheatwatcher on November 7, 2011

I thought that it would be a great use of this blog to post food storage friendly recipes every Monday. I have gotten several comments that people would LOVE more recipes. If you have a recipe that you love and would like to share, please email it to me!

 

Oatmeal Pancake Mix

*Note (added 3/2011): I’ve updated this recipe several times to reflect that I generally use 100% whole wheat flour (five cups total, instead of using 2 cups of all-purpose flour). I prefer white wheat flour, although red wheat could be used and will lend an even heartier taste to the mix. Also, I made it the other day and before I added the oats to the mix, I threw them in my blender (yep, blender) and pulverized them to a powder. We loved the result! Loved it. Although the texture with the unblended oats is fantastic in it’s own right, blending the oats lends a smooth texture to the mix and finished pancakes. I’ll be doing it that way from now on!

*Makes 10 cups of dry mix

INGREDIENTS:
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour 
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil

DIRECTIONS:
Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.

 

Recipe from http://www.melskitchencafe.com

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One Response to “Food Storage Recipe Monday”

  1. Lisa said

    This sounds delicious Kathy! I love oatmeal pancakes, and rarely think of pre-making the mix. I’m not sure about the oil for our family but the rest will fit perfectly. BTW instead of buttermilk, I use kefir! Similar consistency, acid to give rise & reaction to baking soda/powder and adds that great flavor (sometimes a little sourdough taste as well if I’m lucky!) Since I always have some on hand it’s an easy switch. The live probiotics are killed with cooking but the other nutritional benefits stick around for a healthy addition too.

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