Buttermilk Pancakes
Buttermilk Pancake & Waffle Mix
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Buttermilk Pancakes
Nonstick Butter Spray
1 1/4 cups all-purpose flour
1 1/4 cups buttermilk (NOT lowfat)
2 Tbsp. granulated sugar
2 tsp. baking powder (check date for freshness)
1/4 tsp. baking soda
1/2 tsp. table salt
3 Tbsp. melted butter
Preheat a non-stick skillet or grill over medium heat.
Blend or mix to combine the remaining ingredients until smooth.
Using a ladle or serving spoon pour a small circle of batter into the
skillet or onto the grill.
When bubbles form and pop in the middle the pancakes and the edges start
to
turn golden brown.
Using a wide spatula flip the pancakes.
Cook until golden brown.
Makes: 8 to 10 pancakes
Note: You will have to experiment as to how wet or dry to make the batter.
Thinner pancakes cook faster and thick batter will take longer to cook.
You will have to adjust your heat to compensate.
Buttermilk Pancake & Waffle Mix
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 instant Oatmeal -- powdered in blender
2 cups Buttermilk Powder
5 Tbsp. Baking Powder
2 Tbsp. Baking Soda
1/4 cup Vanilla Powder
1 1/4 cups Sugar
3 Tbsp. Salt
2 Tbsp. Malt Powder -- optional
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.
To make pancakes or waffles:
1 cup Mix
1 Egg
1/2 - 2/3 cup Water
2 Tbsp. lard or bacon drippings
In a medium bowl, stir mix with water, egg and grease.
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 by spooning batter onto hot skillet or griddle.
Serves/Makes : 60
William Barfieldsr
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