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Categories: Breads, Breakfasts

Multi-grain buttermilk pancake and waffle mix

Thinking back, I can clearly remember what got me into homemade mixes. It was an industrial-sized box of Aunt Jemima's "Complete" Buttermilk Pancake Mix purchased at a local warehouse store. My youngest son was still a toddler then and was ... Read more

Total time: 20 minutes | Makes about 9 cups
Note: Although this calls for some seemingly exotic ingredients (malt powder), the result is a perfectly balanced pancake and waffle mix that a Vermont bed and breakfast would be proud to serve. Incidentally, malt seems to be the secret ingredient of the commercial pancake and waffle makers. For ground oatmeal, grind oats in a food processor a couple of minutes. For an even more convenient mix, you can cut 3/4 cup shortening into the dry mix. Omit oil when reconstituting. This is more convenient but calls for the use of a hydrogenated fat. You can use solid butter in the dry mix (same amount as the shortening) but then the mix must be frozen.
  • 4 cups unbleached all-purpose flour
  • 1 cup whole-wheat flour
  • 3/4 cup buckwheat flour
  • 1/2 cup corn flour
  • 1/4 cup cornmeal, preferably stone-ground
  • 1/4 cup ground oatmeal
  • 1 cup buttermilk powder
  • 2 1/2 tablespoons baking powder
  • 1 tablespoon baking soda
  • 2 tablespoons vanilla powder, preferably pure
  • 3/4 cup sugar
  • 1 1/2 tablespoons salt
  • 1 tablespoon malt powder, optional

Step 1Combine all-purpose, whole-wheat, buckwheat and corn flours with cornmeal, ground oatmeal, buttermilk powder, baking powder, baking soda, vanilla powder, sugar, salt and malt powder in large bowl with stiff wire whisk. Store in airtight containers or resealable plastic bags.

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