I am not usually a fan of pancake mixes, but I do like experimenting with grains. I make pretty decent oatmeal pancakes, and have tried variations of whole wheat, but usually with mixed success. I stumbled across the Bobs Red Mill 10 Grain pancake mix at the grocery store while looking for something else (barley, I think), and figured we'd try it out. Happily, this mix doesn't taste like cardboard.
My first attempt at preparing them, however, was not great. I followed the basic directions on the back of the packages--1 cup mix, 1 egg, 1 tablespoon oil. They don't specify a liquid amount, so I eyeballed it. And ended up with thick, gritty pancakes. Not good.
Today, I tried again using my own variation of their "fluffy" directions, adding buttermilk for flavor. Much better. Not quite as rich as my normal pancakes (that I make with melted butter instead of oil), but quite acceptable. I added chocolate chips to the kids' portions, and they disappeared.
- 1 cup Bob's Red Mill 10 Grain Pancake and Waffle Mix
- 1 cup buttermilk
- 2 eggs, separated
- 2 tablespoons canola oil
- chocolate chips, optional
- In a small bowl, beat egg whites to stiff peaks. Set aside.
- In a large mixing bowl, whisk egg yolks, buttermilk, and oil. Stir in pancake mix until well blended.
- Fold in egg whites, being careful not to collaps them completely.
- Heat griddle. Grease if necessary (Note, I find that if using a stainless steel or non-stick frying pan, no grease is necessary as long as the pan is hot enough before batter goes in--medium heat on stovetop.).
- Pour batter onto hot griddle. Add chocolate chips at this point, if using.
- Flip after the bottom is done and sides and top have begun to cook.
- Serve warm with syrup.