Save on Pancake Mix- Make Your Own!

Brown Sugar Oatmeal Pancakes

1/2 cup plus 2 tablespoons quick-cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 egg
2 tablespoons vegetable oil
1 cup buttermilk (OR subsitute 1 cup milk and 1 tbsp vinegar in place of buttermilk)

In a bowl, combine the dry ingredients, in another bowl, beat the oil, egg & buttermilk. Stir into dry ingredients until moist. Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles from on top, cook until second side is golden brown.

Yield about 10 pancakes.

*Note: If you are making up mixes with whole wheat flour, it doesn't keep as long. You can store it in the freezer to keep it from going rancid. You could mix up all of the ingredients except for the wheat flour and then measure it out when you add the wet ingredients.

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Whole grain Pancake Mix

3 1/2 cups whole wheat flour
3 1/4 cups white flour
3/4 cup sugar
1 Tablespoon baking soda
1 Tablespoon salt

Makes 7 1/2 cups mix

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Pancakes
1 1/2 cups pancake mix
1 1/2 cups buttermilk (or milk - 3T and substitute vinegar instead)
1 egg
2 Tablespoon melted butter or vegetable oil


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Oatmeal Pancakes

14 oz flour
6 oz oatmeal
1 t salt
3 oz brown sugar
2 T baking powder
1 qt milk
4 eggs
4 oz clarified butter.

Combine dry ingredients and whisk together. Combine wet ingredients and whisk. Then, whisk them together. Cook as usual.

Freeze leftovers up to 4 months in baggies. Take out of freezer as needed and heat in microwave.

(clarified butter- melt 1 lb butter, place in tall container, refrigerate overnight. scrape off white on top, use only bright yellow stuff)

Source: The Grocery Game








Source: The Grocery Game