Happy New
Year everyone! My New Year’s resolution this year is to continue cooking
healthy meals from scratch for my family. This has always been my intention but
as life gets busy sometimes my best intentions are not enough.
Having a
plan and planning ahead always helps me to accomplish my goals especially when
life gets busy!
We have
shared examples of big batch cooking, make a-head meals and meals that
freeze well – just check out our recipe section. But my resolution got me thinking
about other convenience foods like pancake and biscuit mix – convent but made
with all white flour and sometimes ingredients you can’t pronounce.
There are a
lot of advantages to making your own mix. This is a great way to get small
children to help in the kitchen or a great job for older kids to do independently.
You can choose healthier ingredients like whole grain or whole wheat flour over
white and you know exactly what went into the mix. It only takes minutes to make
your own mix and then it is ready for when you want to enjoy some delicious, wholesome, made from scratch pancakes. (Next week I will share a biscuit mix recipe)
Make Your
Own Whole Wheat Pancake Mix
Whisk
together:
10 cups
whole wheat flour
2 ½ cups
powdered buttermilk (I purchased some at the local bulk store) - you can also use regular powdered milk
½ cup sugar
5 teaspoons
baking powder
2 ½ teaspoons
baking soda
Store in an airtight
container (with the directions)
To make
pancakes whisk together
1 egg
1 cup water
2 tbsp.
vegetable oil
Then add 1 1/3
cups of dry mix.
Mix until
just blended and slightly lumpy.
Cook on a
preheat non-stick griddle or frying pan. Scoop about ¼ cup of batter on the
griddle for each pancake.
Use a spoon or the side of your scoop to gently smooth the batter into a flat circle. Cook for a few minutes until the bottom is golden brown and the edges look dry.
Flip and cook for a couple more minutes until golden brown. Adjust cooking temperature as needed –so you don’t burn the pancakes. Makes 9 pancakes.
Use a spoon or the side of your scoop to gently smooth the batter into a flat circle. Cook for a few minutes until the bottom is golden brown and the edges look dry.
Flip and cook for a couple more minutes until golden brown. Adjust cooking temperature as needed –so you don’t burn the pancakes. Makes 9 pancakes.
Freeze extra
pancakes in a stack with parchment paper between each pancake. Reheat in the
toaster for quick pancakes during the week.
Enjoy!
Occasionally
we like to make blueberry or apple cinnamon pancakes.
Blueberry
Pancakes
Mix about ½ cup
fresh or frozen blueberries into the dry mix before adding the wet ingredients.
This will help stop the colour of the blueberries from running and turning all
the batter blue.
Apple
Cinnamon Pancakes
Peel and
chop one medium sized apple.
Toss with ½ tsp.
cinnamon.
Mix cinnamon
apple into the dry mix before adding the wet ingredients.
Shannon RD
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