1/2 cup instant oatmeal
8 cups flour
2 cups whole wheat flour
1-1/2 cups buckwheat flour (or more whole wheat flour)
1 cup corn flour (masa)
1/2 cup cornmeal
2 cups buttermilk powder
5 Tbsp. baking powder
2 Tbsp. baking soda
1-1/4 cups sugar
2 Tbsp. salt
2 Tbsp. malt powder
Place instant oatmeal in a
food processor or blender and process until ground. In a
very large bowl, blend ground oatmeal, flours, buckwheat
flour, corn flour, cornmeal, ground oatmeal, baking
powder, baking soda, sugar, salt and malt powder. Pour
pancake mix into four 1 quart jars (you may need to tap
the jars to settle the mix and get it all to fit). Store
in a cool, dry place for up to one year. (We like to add
chocolate chips or pecans to some of the mixes as a
layer on the top).
1 cup homemade pancake mix
1 egg
1/2 tsp. vanilla
1/2 - 2/3 cup water
2 Tbsp. mild vegetable oil
In a medium bowl,
combine pancake mix with 1/2 cup water, egg, vanilla,
and vegetable oil just until dry ingredients are
moistened. Add more water, if necessary, to make batter
desired thickness. Drop by 1/4 cup measure onto lightly
greased hot nonstick skillet or griddle. Cook until
surface is bubbled and edges appear dry. Flip pancakes
and cook until risen and browned on second side.
Waffles
2 cups homemade pancake mix
2 eggs
1 tsp. vanilla
1 cup water
1/4 cup mild vegetable oil
In a medium bowl, combine pancake mix with water, eggs,
vanilla, and vegetable oil just until dry ingredients
are moistened. Add more water, if necessary, to make
batter desired thickness. Bake in heated waffle iron
following manufacturer's instructions, until steaming
stops.
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