Hearty,
Wholegrain Pancake Batter Mix
BASIC
RECIPE
3 Cups Wheat berries
1 Cup Rye berries
1
Cup Buckwheat flour
1 Cup Millet berries
1 Cup Barley berries
1
Cup Bran
1
Cup Oat
1 Cup Spelt berries
3/4 Cup of Brown Rice
You
may add any other flours, including corn from corn meal.
1/2
Cup Baking Powder
1/4
Cup White Sugar (yuck) Use sugar substitute if you want to.
1
tsp Salt
I mix all the grains along with the other ingredients prior to grinding the flour. This assures that the product is evenly mixed. If you don’t have a flour mill you can substitute flours from the store, but I think the fresh-ground flour is the reason this tastes so good.
MIX
& COOK
Pre-heat
the griddle to 375 or so. This will make 2 good servings:
Whisk
one egg.
Add
1/4 to 1/2 cup of applesauce, pumpkin/squash or other soft fruit and/or yogurt,
and whisk again.
Add
3/4 cup of dry mix and stir.
Be
adventurous and add chopped nuts, chocolate bits or anything else that strikes
you as a yummy addition. You can’t hurt this batter!
Add
milk enough (depending on the fruit, you may not need any milk at all) to bring
it to the consistency you desire. The pancakes will be thick if the batter is
thick. The pancakes will be thin if the batter is thin. (You already knew that!)
If you choose to make a crepe-like pancake you can roll jam
into it for an extra special treat.
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