WHOLE GRAIN PANCAKES (& MAKE-AHEAD MIX)

Whole Grain Pancakes (& Make-Ahead Mix) image

Provided by KindergartenMom

Time 22m

Yield 12 3-inch pancakes

Number Of Ingredients 11

1/2 cup old fashioned oats (or other flaked rolled grains such as spelt, rye or kamut)
3 1/4 cups whole wheat pastry flour (I used regular whole wheat flour)
1/4 cup sugar
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt (I used just one)
2 large eggs
1 1/4 cups buttermilk, well-shaken (plus more if needed)
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
canola oil or safflower oil, for greasing the griddle

Steps:

Place oats in a spice grinder or mini processor and process to the consistency of flour; transfer to a large bowl.
Mix in pastry flour, sugar, baking powder, baking soda, and salt.
Place 1 1/3 cups of the mix into each of three zipper-top plastic bags. Refrigerate or freeze up to three months.
When ready to make pancakes, lightly beat eggs in a large bowl.
Blend in buttermilk, butter, and vanilla.
Add one package of pancake mix and stir just until the mixture forms a lumpy batter. Avoid overmixing.
Heat a large griddle or skillet over medium heat and use a silicone brush or paper towel to coat it lightly with oil.
When a drop of water thrown on the griddle sizzles, pour on 1/4 cup of batter for each pancake, leaving space between them for the pancakes to spread. (If the batter is too thick to pour easily, stir in a few more tablespoons of buttermilk.).
When the pancakes become slightly dry around the edges and little bubbles appear on the surface (after approximately 2-3 minutes), flip them.
Cook until brown on the second side (approx. 1-2 additional minutes).
Serve immediately or keep warm in a single layer on a rack in a 200F oven.