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Categories:
rolled oats whole wheat flour flour sugar baking powder salt baking soda canola oil milk yogurt orange juice egg
Viewed: 93 - Published at: 9 years agoIngredients
- 3 12 cups rolled oats, ground in food processor or blender
- 4 cups white whole wheat flour
- 1 cup unbleached all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 34 cup canola oil
- 12 cup milk
- 12 cup plain yogurt
- 1 tablespoon orange juice
- 1 egg
Method
- Place all dry ingredients in your mixer bowl, fitted with a paddle attachment.
- Drizzle the oil over the dry ingredients while running the mixer on slow speed.
- When all the oil is incorporated, squeeze a bit of the mixture in your hand.
- It should just hold together.
- If it does not hold together, add more oil, 1 tablespoon at a time.
- Test after each 1 tablespoon addition until it holds together.
- Store in the freezer in a freezer bag or other airtight container.
- To mix the pancakes:.
- Combine 1 cup of the mix with the milk, yogurt, orange juice, and egg.
- Let stand for at least 15 minutes.
- This allows the oats and whole wheat to soften before cooking.
- You can substitute buttermilk for the milk and yogurt.
- Preheat your griddle over medium-high heat.
- Pour the batter in 1/4 cup portions.
- Cakes are ready to flip when the surface is no longer shiny and little bubbles are starting to form around the edges.
- approximately 3-4 minutes.
- Cook 1-2 minutes more.
- This amount of mix makes enough to serve 4 people.
