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Multi-Grain Pancake and Waffle Master Mix

Recipe byharas888
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Ingredients: 

Makes 4 quart jars
Store in pantry 1 month or freeze up to 6 months

½ cup raw oatmeal
(Place oatmeal in food processor and grind to fine powder)
8 cups flour
2 cups whole wheat flour
1 ½ cups buckwheat flour (Sprouts or Whole Foods)
1 cup corn flour (Sprouts or Whole Foods)
2 cups buttermilk powder
5 Tablespoons baking powder
2 Tablespoons baking soda
2 Tablespoons of sea salt, or less according to taste
2 Tablespoons of malt powder (found in the coffee/tea aisle with the Ovaltine!)


Blend all ingredients together well in a very large bowl.  Divide into quart jars or freezer containers.

 

For Pancakes-

 

1 cup of master mix

1 egg, slightly beaten

½ teaspoon vanilla

½  to 2/3 cup water

2 Tablespoons mild tasting vegetable oil

 

Combine master mix with water, egg, vanilla and oil until just moistened.  Add more water as needed to reach desired consistency.  Drop by ¼ cup measure onto hot griddle or pan.  Apple Pancakes:  add 1 cup of finely grated apple, a dash of apple pie spice and 2 to 3 Tablespoons of brown sugar to batter.  Pumpkin pancakes:  add ½ cup of prepared pumpkin, a dash of pumpkin or apple pie spice and 2 to 3 Tablespoons of brown sugar to batter.

 

For Waffles-

 

2 cups master mix

2 eggs, slightly beaten

1 teaspoon vanilla

1 cup water

¼ cup mild tasting vegetable oil

 

Combine master mix with water and eggs, vanilla and oil.  Stir until just moistened.  Add more water as needed to reach desired consistency.  Pour by ¼ cup measure onto heated waffle iron.

 

Toasted pecans wouldn’t hurt any of these recipes!

 

 

 

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