quick wheat/rye pancakes

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While not as good as sourdough pancakes, this mix works well for the mornings that I wake really wanting pancakes and I did not set out the sourdough pancake batter the night before.

This mix does not store well outside of the freezer because of the wheat germ. Leave the wheat germ out or replace it with oat bran and it will store for six months in a dark cabinet.

Servings:
2 to 4
Preparation Time:
0.25 hours
Tools
  • heavy skillet
  • medium mixing bowl (4 c.)
  • whisk
  • dry measuring cup (1/4 c.)
  • measuring spoons
  • liquid measuring cup (2 c.)
  • fork
  • spatula

Ingredients

  • 1/4 c. wheat germ
  • 1/4 c. rye flour
  • 3/4 c. whole wheat flour
  • 1/2 t. ground kosher salt
  • 1/2 t. cinnamon
  • 1 t. baking powder
  • 1 T. dark brown sugar
  • 1 egg
  • 1 T. walnut oil
  • 2 c. non-fat milk
Cooking Instructions
  • Place a heavy skillet over medium-low heat.
  • Thoroughly mix (whisk) all of the dry ingredients together in the mixing bowl.
  • Lightly beat (fork) the egg with the walnut oil in the liquid measuring cup.
  • Add milk until it is at the 2 c. line and stir to combine with the egg and oil.
  • Carefully pour all of the milk over the dry mix.
  • Use the fork to scrape down the sides of the bowl and bring the dry mix up from the bottom. Turn the bowl a bit after each scrape.
  • Do not stir. It should take about 20 scrapes to get all of the way around the bowl.
  • There will still be some dry lumps left in the bowl.
  • Wait for 15 minutes.
  • Lightly oil/butter the skillet and use the 1/4 c. measuring cup to portion the pancakes into the skillet.
  • Do not flip until the edges dry and the bubble holes do not close up on the surface. (About 2 1/2 to 3 minutes.)
  • Flip and give them two more minutes.
Notes
For a camping friendly, water only mix, replace the wheat germ with oat bran, add 3 T. buttermilk powder, 2 t. tapioca flour, and 1/4 t. baking soda. Mix dry ingredients together, add 2 c. of water, stir, wait, and cook.