Oatmeal Pancake Mix
By norsegal8
This mix is exceptional for several reasons: it is remarkably easy to use and the proportions couldn't be simpler - 1 cup of mix, 1 cup of buttermilk and 1 egg. If you are not in the habit of having buttermilk around, we can say it's worth the investment. You can freeze leftover buttermilk for future batches of pancakes. The pancakes taste wonderful, puff up beautifully, hold in a warmer for half an hour without getting tough or rubbery, and they are more than willing to act as a vehicle for any kind of fruit addition. A partial list of combinations that have make successful appearance so far: peach, raspberry, banana-walnut, cheddar-apple, blueberry and cranberry-apricot pancakes. We think you will find this mix a great staple in your pantry, and it makes a great gift. We will only insist on two things: that your syrup be genuine maple, and it must be warm.
Ingredients
- 3 1/2 cups old-fashioed or rolled oats
- 5 cups unbleached all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 cup vegetable oil
Preparation
Step 1
Grind the oats in a food processor until they are chopped fine but not a powder. Put the flour, oats and all other dry ingredients into a mixer with a paddle. Mix on slow speed, drizzling 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 is still crumbly, add another tablespoon of oil at a time until the consistency is correct. Store in an airtight container for up to 2 weeks at room temperature, or indefinitely in the refrigerator or freezer.
BATTER
Whisk togethre 1 cup of mix, 1 cup of buttermilk and 1 egg. Don't worry if the batter seems thin at first; the oats will soak up the milk and the mix will thicken a bit as it stands. Let stand for at least 5 to 10 minutes before cooking. Heat a griddle, lightly grease it and drop the batter onto it by heaping tablespoons to make 3-inch diameter pancakes. When the edges look dry and bubbles come to the surface and don't break, turn the pancakes over to finish cooking on the second side.
Make 12 3-inch pancakes.