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Saturday, June 22, 2013

Whole Grain Buttermilk Pancake and Biscuit Mix - A Recipe

I got this recipe from a friend around 17 years ago and it has served me well in my family of five children for many years. You *can* make it with white flour, but the taste just isn't as good and it isn't anywhere near as filling. This mix will make pancakes and biscuits, but we almost exclusively use it for pancakes. (Tonight we made breakfast for dinner and made them with blueberries!)

Whole Grain Buttermilk Pancake/Biscuit Mix

12 cups whole grain flour, freshly ground.
(Any combination will work, but I prefer either all soft wheat or some soft wheat, some oat groat, and some rye. You can use hard wheat, but it is just not as good.)
1/4 C baking powder
1 1/2 T salt
1/2 C sugar (can use sucanat or turbinado)
1 C dry buttermilk powder (I use the stuff on the right!)

Stir in all the dry ingredients thoroughly. Cut in 2 cups of butter. You can use other fats (coconut oil comes to mind and would taste great!) The recipe originally called for shortening, but I try to avoid that and use butter instead. It is downright delicious. You can cut it in with a pastry cutter or knives or do what I do and use the Cuisinart with the knife and blend it together in batches. I mix it all together until crumbly and put it in a large Rubbermaid/Tupperware container. I label the directions for use (below) and KEEP IN THE FRIDGE.

Pancakes:

2 cups mix
2 eggs
1 C water

Mix well, let sit for five minutes or until griddle is nice and hot and then cook. (Add blueberries!) I double this recipe and with four cups of whole grain mix, it feeds six of us. (Dad's not home tonight!)

Biscuits

2 C mix
2/3 C water

Knead and shape into drop biscuits and then bake at 400 for 8-10 minutes until done.

You can double the recipe, but just make sure you use it up within two weeks. The whole grain does lose some of its nutrients once ground into flour.

We love this recipe and hope you enjoy it!




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