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  • Multi Grain Buttermilk Batch Pancake And Waffle Mix

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    Multi Grain Buttermilk Batch Pancake And Waffle Mix
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 c. Unbleached all purpose flour
    • 1 1/2 c. Buckwheat flour
    • 1 c. Corn flour
    • 2 c. White whole wheat flour
    • 1/2 c. Cornmeal, preferable stone grnd
    • 1/2 c. Grnd oatmeal
    • 2 c. Buttermilk pwdr
    • 5 Tbsp. Baking pwdr
    • 2 Tbsp. Baking soda
    • 1/2 c. Vanilla pwdr, preferably pure
    • 1 1/4 c. Sugar
    • 3 Tbsp. Salt
    • 2 Tbsp. Malt pwdr, optional
    • 1 c. Pancake and waffle mix
    • 1/2 c. Water (up to 2/3)
    • 1 x Egg
    • 2 Tbsp. Vegetable oil or possibly unsalted melted butter

    Directions

    1. (Makes about 5 pounds)
    2. In a very large bowl, using a strong wire whisk, blend together all purpose, buckwheat, corn, white whole wheat flours, cornmeal, grnd oatmeal, buttermilk pwdr, baking pwdr, baking soda, vanilla pwdr, sugar, salt and malt. Package in required amounts (e.g four to six c.)
    3. Pancakes: Stir pancake mix together with water, egg and vegetable oil or possibly butter. Add in more water if necessary to make a soft pourable batter. If using as waffle batter, double recipe and follow manufacturer's suggestions. Make pancakes in usual fashion.
    4. NOTE: For a more convenientmix, you can cut in 1 1/2 c. shortening into the dry mix. Omit oil when reconstituting. You can use solid butter in the dry mix (same amount as shortening) but then the mix must be frzn.

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