Hearty Whole-Grain Pancakes

Hearty Whole-Grain Pancakes Recipe
Make the mix at home (it keeps 2 weeks) and do the rest in camp. You'll have homemade pancakes--or cobbler--that are just as fast as instant and a whole lot tastier.
Makes 4 batches (each 8 to 10 pancakes)

Ingredients

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PANCAKE MIX
2 1/2 cups all-purpose flour
3 cups whole-wheat flour
1/4 cup wheat bran
1/4 cup wheat germ
1/4 cup packed light brown sugar
1 tablespoon baking powder
1 tablespoon kosher salt
1 1/2 teaspoons baking soda
1 1/2 cups buttermilk powder*
BLUEBERRY PANCAKES (1 BATCH)
2 cups pancake mix (above)
2 large eggs
About 4 tbsp. vegetable oil, divided
1 cup blueberries
Butter and maple syrup

Preparation

Total: 30 Minutes

1. Make pancake mix: Whisk together ingredients in a large bowl and transfer to an airtight container.

2. Make pancakes: Whisk together mix with 1 1/4 cups water, the eggs, and 2 tbsp. oil in a large bowl until mostly smooth. Heat a large cast-iron skillet over medium heat and grease with 1/2 tbsp. oil. Ladle 1/3-cup portions of batter into skillet, working in batches and adding 1 tsp. oil to skillet in between. Cook, turning once, until pancakes are golden brown on each side and cooked through, about 5 minutes total. Serve with blueberries, butter, and syrup.

*Find at well-stocked grocery stores.

Note: Nutritional analysis is per 2-pancake serving.

Created date

July 2011

Nutritional Information

Calories 390
Caloriesfromfat 41 %
Protein 13 g
Fat 18 g
Satfat 3.1 g
Carbohydrate 42 g
Fiber 4.5 g
Sodium 307 mg
Cholesterol 101 mg