HOMEMADE WHOLE-WHEAT PANCAKE MIX

Homemade Whole-Wheat Pancake Mix image

Provided by Kare for Kitchen Treaty

Time 10m

Number Of Ingredients 20

Pancake mix
5 cups whole wheat flour (can substitute all-purpose flour)
5 cups all-purpose flour
1 cup sugar
6 tablespoons baking powder
1 tablespoon baking soda
1 tablespoon salt
1 teaspoon fresh ground nutmeg (optional)
To make about 12 4-inch pancakes
1 1/2 cups buttermilk (regular milk works fine too)
2 eggs
3 tablespoons melted butter
2 teaspoons vanilla (optional)
2 cups pancake mix
For about 6 4-inch pancakes
3/4 cups buttermilk (regular milk works fine too)
1 egg
1 tablespoon melted butter
1 teaspoon vanilla (optional)
1 cup pancake mix

Steps:

In a very large bowl, whisk together all dry mix ingredients (flours, sugar, baking powder, baking soda, salt, and nutmeg, if using), stirring well to ensure ingredients are well-incorporated. Keep in an airtight container for up to 3 months (I'm sure it would last longer, we've just always used it up before then).
To make the pancakes: In a medium bowl, whisk the buttermilk/milk, eggs, melted butter, and vanilla, if using. Add pancake mix and stir until well incorporated. Do not over-mix. Heat a non-stick griddle or large frying pan over medium heat. Using a ⅓ cup measure, pour the batter onto the griddle or into the frying pan. They're ready to flip when they start to look a little dry around the edges, and the pancakes start to form little bubbles, about 1 minute. Flip and cook on the other side until golden brown and the pancake is cooked through.