A blog of hopeful, inspired living: cooking & baking & growing & harvesting & preserving & gleaning & eating & sharing food... while bringing positive change to my kitchen and our food system.

Monday, June 18, 2012

Multi-Grain Pancake & Waffle Mix

I've gotten a lot of mileage out of this recipe lately! It's one I adapted from this cookbook (the same cookbook I got the ideas for this and this recipe) and to-date my favorite multi-grain pancake mix. I love that this mix has so many great grains in it, yet still makes fluffy, light pancakes. The cornmeal gives it a nice texture, too. They are filling, but not too heavy or dense. One batch has made quite a few occasions:

I packaged some up to send to MK, as a part of the Send Something Good blogger pen-pal swap. I whipped up a birthday brunch for two colleagues. And I celebrated Memorial Day with a leisurely peach-pancake breakfast with Bill.

Preparing this mix in larger quantities makes it easy to use on a whim, or to give as gifts -- I mix up a batch and have it for a couple months, sealed, in the fridge. It's also good packaged in Ball jars with a ribbon for holiday gifts.

This mix is great for adding variations -- Peaches are piling up at the farmers' market, so these had peaches cooked inside, and piled on top. YUM. I'm a fan of the smaller, silver-dollar sized cakes, but you can make them any size you want.

MK got her package in the mail and whipped up some delicious looking waffles (this is MK's photo):

Mix up some -- for yourself and to share!

Multi-Grain Pancake & Waffle Mix
Makes 8 cups -- enough for about 5 pancake or waffle recipes.
2 cups whole wheat flour
2 cups barley flour
2 cups other whole grain flour (I used 1 cup oat and 1 cup amaranth flour, you could try buckwheat, rye or another)
1 cup brown rice flour
1 cup corn flour
1/4 cup baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1/4 cup sugar
1 Tablespoon cinnamon (optional)
NOTE: If you don't have one or some of these flours, I suggest substituting whole wheat, or even a mixture of unbleached all purpose flour and whole wheat.
Whisk ingredients together and store in a sealed container. If keeping for more than a week, put the mix in the fridge.

Now it's time to turn the mix into pancakes or waffles!

Multi-Grain Pancake & Waffles
Makes about 8 waffles or 6 servings of pancakes
1 egg (pancakes) or 2 eggs (waffles
1 1/4 cup milk
2 Tablespoons oil or melted butter or 4 Tablespoons oil or melted butter
1 1/2 cups Multi-Grain Pancake & Waffle Mix

1. Preheat your griddle or waffle maker. Butter or oil the surface(s).
2. In a medium - large mixing bowl, beat egg(s) and milk until smooth.
3. Beat in oil or melted butter.
4. Stir in the flour mixture. If it's too thick, add a little bit more milk. Batter shouldn't be runny, but should not be so thick that it does not pour well.
5. Cook until lightly browned on each side.

Fun additions include chopped peaches or other fruit (fresh or dried), berries, nuts or seeds, or a teaspoon of vanilla or almond extract.

Top with maple syrup (whipped cream, too?) and enjoy!

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