We used to buy Aunt Jemima's whole wheat pancake mix, but I decided I could probably make one from scratch for a lot cheaper. I was right! :o)
Whole-wheat pancake mix:
5 cups all-purpose flour
5 cups whole wheat flour
5 Tbs. sugar
10 tsp. baking powder* (halve the amount if using aluminum-free)
2 1/2 tsp. baking soda
2 1/2 tsp. salt
Combine all ingredients and mix well. Store as you would any other dry goods.
To make a batch of pancakes:
1 cup pancake mix
1 cup buttermilk**
2 Tbs. oil (I use extra-virgin olive oil)
Whisk all ingredients until just combined. Feel free to add in extras like sliced/mashed fruit, cinnamon, chocolate chips, etc.
Let batter rest for a few minutes and then cook on pre-heated pan/griddle.
*I use Rumford's aluminum free baking powder
**I use 1 Tbs. vinegar and add just enough milk to make up 1 cup of liquid. Stir and let it sit at least one minute before using.
(If using aluminum free baking powder, it might be a "puffier" consistency, so don't be scared if it doesn't look normal to you! :o) I promise it will turn out fine!)
~*~*~*~*~*~*~*~*~*~Most times, I mix up a batch or two of this and just cook all of the batter in one session. Then I let them cool, place in a large ziploc bag, add a piece of wax/parchment paper in between each layer, and store in the freezer. Pop one in the toaster or toaster oven for a quick and easy breakfast -- I use them all the time on Sunday mornings!
And, since I add in some fruit to ours, it doesn't need a bunch of sugary syrup. Plus, I don't have to worry or wonder about what's in them; I know what's in them, because I made them!
For more great tips, visit Tammy's Recipes
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