"This recipe has been a game-changer. I double the recipe, so I’ll have a BIG bag. It saves me in the morning, it saves me on nights my husband is working the evening shift and doesn’t need a meat-and-potatoes dinner. It also makes a great gift for a new mom! Pair it with eggs, a jug of buttermilk, a quart of strawberries, and a bottle of syrup, and you’ll make a tired new mama the “Queen of the Morning” when her other children eat these scrumptious pancakes.
One recipe adjustment I make, I omit the oil in the dry mix. I add it when I’m mixing the pancakes up. I also add ground flax seed and wheat germ sometimes.
I find that if you’re going to make a double recipe, you’re going to need a Really Big Bowl. Also, I’ve found that using my hand-held stick blender is a great way of grinding up the oatmeal without having to pull out the food processor.
My thanks to the King Arthur Flour Company for this perfect recipe!"
3 ½ cups (12 ¼ oz.) old fashioned rolled oats
4 cups (1 lb.) white whole wheat flour (I use regular WW.)
1 cup (4 ½ oz.) unbleached all-purpose flour
3 Tbsp. (1 ¼ oz.) sugar
3 Tbsp. baking powder
1 Tbsp. salt
1 Tbsp. baking soda
1. Grind the oats in a food processor until they’re chopped find but not a powder.
2. Put the ground oats, fours, and the remaining dry ingredients into a bowl and mix with a whisk until well-blended.
3. To make the pancakes: For one cup of mix, add 1 cup buttermilk, 1 Tbsp. orange juice, and one large egg, and ¼ cup of oil. Mix all the wet stuff together, then add the mix. I usually let it sit for the 5-10 minutes it takes the griddle to heat up. That allows all the dry stuff to absorb all the wet stuff.
I’m going to assume you know what degrees to put your griddle on and when you should flip the pancakes. ;)