Light 'n' Tender Wheat-Oat Pancake Mix
- 3 1/2 cups (12 1/4 ounces) old-fashioned or quick rolled oats
- 4 cups (1 pound) King Arthur whole wheat flour, traditional or white wheat
- 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
- 3 tablespoons (1 1/4 ounces) sugar
- 3 tablespoons (1 1/2 ounces) baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 3/4 cup (5 1/4 ounces) vegetable oil
Adapted from kingarthurflour.com
To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder. Combine the oats, flours, sugar, baking powder, salt, and baking soda in a large bowl, preferably the bowl of an electric mixer. Mix on low speed, and drizzle the 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 the mix in your hand; if it holds together, it's just right. If it won't hold together, stir in 1 tablespoon of oil at a time, until it does. Store indefinitely in an airtight container in the freezer.
To make the pancakes: Whisk together 1 cup (4 3/8 ounces) mix, 1 cup buttermilk (or 1/2 cup each yogurt and milk), 1 tablespoon orange juice, and 1 large egg. Don't worry if the batter seems thin at first; it'll thicken as it stands. Let the batter stand for 15 minutes before cooking.
Heat your griddle or pan till a drop of water sputters when you drop it on the surface. Lightly grease, and pour pancake batter by the 1/4-cupful onto the griddle. A muffin scoop works well here. Cook the pancakes till they're golden brown on the bottom, flip them over, and cook till golden brown on the other side. Serve with butter and syrup; fresh fruit is a plus, of course. Yield: 10 medium-sized (3 1/2") pancakes.
Note: These pancakes are so tender and moist, they're even good cold (not refrigerator cold; room-temperature cold). Just spread with a little jam, roll up, and enjoy.