Friday, April 10, 2009

Light 'n' Tender Wheat-Oat Pancake Mix

I absolutely LOVE pancakes! I found yet another great King Arthur Flour recipe for healthy pancakes. I bought some whole wheat flour, so I wanted to use it, but I didn't want the "wheaty" taste. This recipe was perfect. Because it has oatmeal in it, it is natural sweetly and has no "wheaty" taste. The name speaks for itselves. I made them for my sister and she insisted that I give her some of the mixture to take home. This mix makes a TON, too!

I served the pancakes with a homemade berry sauce. I included that recipe too. The berry sauce can be used for a variety of things, such as a fondue dip* or a sauce for ice cream.

Light 'n' Tender Wheat-Oat Pancake Mix

3 1/2 cups (12 1/4 ounces) old-fashioned or quick rolled oats
4 cups (1 pound) King Arthur whole wheat flour, traditional or white wheat
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3 tablespoons (1 1/4 ounces) sugar
3 tablespoons (1 1/2 ounces) baking powder
1 tablespoon salt
1 tablespoon baking soda
3/4 cup (5 1/4 ounces) vegetable oil

1. To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder.
2. Combine the oats, flours, sugar, baking powder, salt, and baking soda in a large bowl, preferably the bowl of an electric mixer.
3. Mix on low speed, and drizzle the 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 the mix in your hand; if it holds together, it's just right. If it won't hold together, stir in 1 tablespoon of oil at a time, until it does. 4. Store indefinitely in an airtight container in the freezer.

To make the pancakes:
1. Whisk together 1 cup (4 3/8 ounces) mix, 1 cup buttermilk (or 1/2 cup each yogurt and milk), 1 tablespoon orange juice, and 1 large egg. Don't worry if the batter seems thin at first; it'll thicken as it stands.
2. Let the batter stand for 15 minutes before cooking. Heat your griddle or pan till a drop of water sputters when you drop it on the surface.
3.Lightly grease, and pour pancake batter by the 1/4-cupful onto the griddle. A muffin scoop works well here.
4. Cook the pancakes till they're golden brown on the bottom, flip them over, and cook till golden brown on the other side.
5.Serve with butter and syrup; fresh fruit is a plus, of course.

Yield: 10 medium-sized (3 1/2") pancakes.

Mixed Berry Sauce

1 Pkg Frozen Mixed Berries
1/4 C Sugar

1. Thaw berries and place in blender.
2. Strain berries threw a sieve into saucepan.
3. Heat on medium heat and add sugar.
4. When sauce is warm remove from heat.

*For fondue: place in a fondue pot and serve with pound cake, brownies, different variety of cheeses, and/or angel food cake for dipping.

1 comment:

PJH said...

Oh, this is my favorite pancake recipe, too! As you say, not at all "wheaty," yet packed with whole grains. Glad you discovered it - and thanks for sharing. PJ Hamel, King Arthur Flour baker/blogger