As a child, I can remember enjoying a little pancake variety. Sometimes, fruit such as banana slices or blueberries (my personal favorite) would be added. Occasionally, my mom would purchase buckwheat pancake mix created by an in-state company.
For Lent, we are not going to buy any additional cold cereal We’ll finish up what’s in the pantry and then necessarily be more creative. Yes, it will take more time in the morning, but we always have breads (bagels, english muffins, homemade bread), fruit, oatmeal and eggs on hand. Another goal is to teach the older kids how to make some easy breakfast dishes, including pancakes.
To cut down on pancake preparation time, I made up a double batch of buckwheat pancake mix. There are many variations, but this is the recipe I created after examining the ingredients I had on hand.
Buckwheat Pancake Mix #1
Yield: Approximately 7.5 cups mix
Ingredients:
2 1/2 cups all purpose flour
2 1/2 cups buckwheat flour
1 1/2 Tbls. baking powder
1 Tbls. salt
1/2 cup sugar
Storage:
In a large bowl, mix all ingredients with a whisk. Transfer the mixture to a resealable container. Store in pantry for about 1 month, or in the refrigerator/freezer for 6 months.
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Buckwheat Pancakes
Ingredients:
1 cup Buckwheat Pancake Mix
1 cup milk
1 egg
2 Tbls. melted butter
Directions:
Stir the ingredients together in a small bowl. If batter seems to thick, add more milk and stir again. Drop by 1/4 cup-fuls onto a hot skillet. Makes approximately 4 pancakes. Double or triple the recipe as necessary.
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