Homemade wholegrain pancake mix

By sarah_carroll

Ingredients

• 4 cups white whole-wheat flour
• 1 cup unbleached all-purpose flour
• 3 1/2 cups old-fashioned or rolled oats
• 3 tablespoons sugar
• 3 tablespoons baking powder
• 1 tablespoon kosher salt
• 1 tablespoon baking soda
• 1 cup vegetable oil

Preparation

Step 1

Grind the oats in a food processor until they’re chopped fine but not a powder [Amy's note: I have actually skipped this step a few times and just used rolled oats, not ground. The resulting pancakes are a little more textured, but still very good.]

Combine the flours, oats, and all other dry ingredients in the bowl of a mixer fitted with the paddle attachment. Mix on slow speed, then drizzle in the oil while the mixer is running. Mix until thoroughly incorporated (you should be able to squeeze a bit between your fingers and it should just barely hold together.)

Store in an airtight container for 2 weeks at room temperature, or indefinitely in the freezer (I keep it in a big ziptop bag.)

For the Pancakes:

Ingredients

1 cup homemade mix
1/2 cup milk
1/2 cup plain yogurt
1 egg

Directions

Stir the pancake mix together with the milk, yogurt and egg. [Amy's note: King Arthur Flour recommends you let the mix sit for 20 minutes so that grains can soak up all the liquid before cooking the pancakes; I usually only do 10 minutes and they're great.] Spoon the batter in 1/4-cupfuls onto your greased griddle or pan; when the edges look dry and bubbles begin to appear on the surface, flip the pancakes and cook another 2 minutes or so. Serve warm.

Makes 10 cups of mix, enough for 50 to 80 pancakes