Oatmeal Pancake Mix
Source of Recipe
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List of Ingredients
3 1/2 cups old-fashioned or rolled oats
5 cups unbleached all-purpose flour
3 T sugar
3 T baking powder
1 T salt
1 T baking soda
1 cup vegetable oil
Recipe
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 stays together, it's just right. 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 two weeks
at room
temperature, or indefinitely in refrigerator or freezer.
To make the batter, whisk together 1 cup of mix, 1 cup of
buttermilk [or water if you've added powdered buttermilk to
the
dry mix], and 1 egg [or 2 egg whites]. Don't worry if it
seems thin
at first: the oats will soak up the liquid and the mix will
thicken a
bit as it stands. Let stand for at least 5-10 minutes before
cooking.
[It's still fairly thin when it's ready to go. Heat a
griddle over
medium-low heat and lightly grease it [I use two nonstick
frying
pans with cooking spray]. Drop the batter onto it by heaping
tablespoons [I use a small ladle] to make a 3-inch diameter
pancake. When bubbles come to the surface and don't break
and
the top looks almost dry, turn the pancake over to finish
cooking.
Keep the cooked pancakes in your oven set on "warm" while
you
make the rest
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