| 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 |
tb |
Baking powder |
| 2 |
tb |
Baking soda |
| 1/2 |
c |
Vanilla powder, preferably pure |
| 1 1/4 |
c |
Sugar |
| 3 |
tb |
Salt |
| 2 |
tb |
Malt powder, optional |
| 1 |
c |
Pancake and waffle mix |
| 1/2 |
c |
Water (up to 2/3) |
| 1 |
|
Egg |
| 2 |
tb |
Vegetable oil or unsalted melted butter |
INSTRUCTIONS
PANCAKES
(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:
“You’re not God’s judge. One day you’ll discover it’s the other way around”