- 4 cups whole wheat flour
- 1 cup buckwheat flour
- 1/3 cup soy flour
- 3/4 cup dry buttermilk powder, OR 1
cup of instant nonfat dry milk powder
- 1 tablespoon salt
- 1 1/2 tablespoons baking powder
- 1/2 cup sugar
- 3/4 cup solid vegetable shortening
You need a large bowl or dish pan to mix
this in. Measure the whole wheat flour,
buckwheat flour, soy flour, dry buttermilk,
salt, baking powder and sugar into the large
bowl. Using a whisk or your hands, combine
everything so it's evenly distributed.
Measure in the shortening. Use your hands to
mash it into the dry ingredients, until the
mixture is the same consistency as coarse
cornmeal. Transfer the mixture to a
resealable container. Store on the pantry
shelf for about a month, or in the
refrigerator or freezer for 6 months. Makes
about 7-1/2 cups.
To Prepare:
- 1 cup Complete Buckwheat Pancake Mix
- 1/2 cup water
Stir the water and mix together in a small
bowl. If the batter seems too thick for
pancakes, then add a bit more water and stir
again. Drop by 1/4 cupfuls onto a hot, well
oiled skillet or griddle. Fry until the
bottom of the pancake is brown and the top
is dry and covered with small bubbles. Flip
the pancake and brown it on the second side.
Serve hot with syrup, or Applesauce. Makes 4
pancakes. This recipe can be doubled or
tripled as necessary. Good for camping, and
mornings when you are rushed.
The soy flour replaces eggs in this recipe,
so don't omit it or replace it with
something else. If you don't have buttermilk
powder, then use a full cup of instant dry
milk powder instead. This recipe has a lot
of fiber and B vitamins. It is my favorite
pancake mix. The buckwheat reminds me of my
Granny's pancakes when I was small, and the
wood stove was warm on winter mornings.
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