Breakfast: Buttermilk Pancake/Waffle Mix
Source of Recipe
unknown
List of Ingredients
8 cups Flour
2 cups Whole Wheat Flour
1 1/2 cups Buckwheat Flour
1 cup Corn Flour
1/2 cup Cornmeal -- stone ground
1/2 cup Oatmeal, instant -- powder in blender
2 cups Buttermilk, dried
5 tablespoons Baking Powder
2 tablespoons Baking Soda
1/4 cup Vanilla -- powdered- or see below**
1 1/4 cups Sugar
3 tablespoons Salt
2 tablespoons Malted Milk Powder -- optional
Recipe
In an extra large bowl, using a strong wire whisk, blend flour, buckwheat,
corn, whole wheat flour, cornmeal, ground oatmeal, baking powder, baking
soda, vanilla powder, sugar, salt and malt. Place mix into four 1 quart
jars (you may need to tap the bottoms to get it all to fit) and store in a
cool, dry place for up to one year. Note: Whole wheat flour can go rancid
if it gets too warm, so it may be a good idea to refrigerate this mix if you
do not have a very cool cellar to store it in.
To make pancakes or waffles:
1 cup Gourmet Pancake & Waffle Mix
1 Egg
1/2 - 2/3 cup Water
2 Tbsp. Vegetable Oil
In a medium bowl, stir pancake mix with water, egg and vegetable oil. Add
more water, if necessary, to make a medium thickness batter. If using as
waffle batter, double recipe and follow manufacturer's directions. Make
pancakes in usual fashion.
**If not using dry vanilla or vanilla powder, add 1 tsp. vanilla with wet
ingredients. To use as a gift, decorate jar and attach instructions written
on a recipe card. Be sure to include instructions to refrigerate mix until
it is used.
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