Sunday mornings have meant two things for the past few years : watching CBS Sunday Morning and eating pancakes (or if we woke up late, watching this week’s episode of The Soup but still eating pancakes).
This tradition has fallen by the wayside a bit thanks to half marathon training. Sundays are our long run days. As our long runs get longer and longer, we tend to start earlier and earlier. If you wait until mid-morning, suddenly half your day is succumbed by the preparation and act of running. I like running at all, but I still want my Sunday!
Thankfully, our pancake recipe is a snap to make. I prepare the mix in large batches, freeze it, and then the morning we want pancakes, it is as simple as mixing together one cup of mix, one egg and one cup of buttermilk.
Buttermilk is one of those items that is absolutely paramount for some recipes, but hard to use up when I buy it. Solution? Freeze it.
I put one cup of buttermilk into plastic bags, lay them flat onto a cookie sheet and freeze. Once they are solid, you can then stack them in your freezer and they are ready for whenever you want to make pancakes (or another recipe I’ll be showing later in the week).
Another option comes from my sister (from whom the pancake mix recipe originates), mix 1 cup of milk and 1 tbsp of vinegar, let sit for 5 minutes and use as buttermilk.
Back to the pancake mix.
The base of the mix comes from ground up oats and whole wheat flour (with a touch of white flour). The mix results in a fluffy thick pancake that Babyface and I both adore, adore, adore!
Store in an airtight container, it’ll live indefinitely in your freezer. Each recipe of the mix makes 10 cups. Babyface and I have 1 cup of mix each time we have pancakes. You can also store in the pantry for about two weeks before it starts to turn funky.
Also, tie a bow around it and give it as a gift. Who doesn’t like pancakes?
Whole Grain Pancake Mix
(adapted from King Arthur)
3 1/2 cups old-fashioned oats
4 cups whole wheat flour
1 cup all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
Grind oats in a food processor until chopped fine, but not a powder. In the bowl of a mixer fitted with the paddle attachment, mix oats and all remaining ingredients minus the oil until well blended. With mixer on low, stream in oil until well-incorporated. Mix will be slightly damp, but still dry. Store in an airtight container in the freezer.
To make pancakes: whisk together one cup mix, one egg and one cup buttermilk in a bowl. Let sit for 15-20 minutes, or until mix fluffs up and thickens (the oats absorb the liquid). Cook on a griddle or cast-iron skillet as you would normally cook pancakes.
Each 1 cup batch makes about 6 – 6″ pancakes, which serves 2. The entire mix has 10 cups, enough for 60 pancakes.