| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
c |
Unbleached all purpose flour |
| 1 1/2 |
c |
Buckwheat flour |
| 1 |
c |
Corn flour |
| 2 |
c |
White whole wheat flour |
| 1/2 |
c |
Cornmeal, preferable stone |
|
|
ground |
| 1/2 |
c |
Ground oatmeal |
| 2 |
c |
Buttermilk powder |
| 5 |
T |
Baking powder |
| 2 |
T |
Baking soda |
| 1/2 |
c |
Vanilla powder, preferably |
|
|
pure |
| 1 1/4 |
c |
Sugar |
| 3 |
T |
Salt |
| 2 |
T |
Malt powder, optional |
| 1 |
c |
Pancake and waffle mix |
| 1/2 |
c |
Water, up to 2/3 |
| 1 |
|
Egg |
| 2 |
T |
Vegetable oil or unsalted |
|
|
melted butter |
INSTRUCTIONS
(makes about 5 pounds) In a very large bowl, using a strong wire
whisk, blend together all purpose, buckwheat, corn, white whole wheat
flours, cornmeal, ground oatmeal, buttermilk powder, baking powder,
baking soda, vanilla powder, sugar, salt and malt. Package in required
amounts (e.g four to six cups) Pancakes: Stir pancake mix together
with water, egg and vegetable oil or butter. Add more water if
necessary to make a soft pourable batter. If using as waffle batter,
double recipe and follow manufacturer's suggestions. Make pancakes in
usual fashion. NOTE: For a more convenient mix, you can cut in 1 1/2
cups shortening into the dry mix. Omit oil when reconstituting. You
can use solid butter in the dry mix (same amount as shortening) but
then the mix must be frozen. Posted to EAT-L Digest 28 Aug 96 From:
Pat Belanger <cookie@CWCONNECT.CA> Date: Thu, 29 Aug 1996 10:23:31
-0700
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”