King Arthur Flour - Oatmeal Pancake Mix
3 1/2 cups (12 1/4 oz) old-fashioned or rolled oats
5 cups (21 1/4 oz) unbleached all-purpose flour
3 Tbsp (1 1/2 oz ) sugar
3 Tbsp (1 1/2 oz) baking powder
1 Tbsp salt
1 Tbsp baking soda
1 cup (7 oz net wt) vegetable oil
Grind the oats in a food processor until they are chopped fine but not a powder.
Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix
on slow speed, drizzling the vegetable oil into the bowl slowly while the mixer is
running. When all the oil has been added, stop the mixer and squeeze a clump of
mix in your hand. If it stays together, it’s just right. If it is still crumbly,
add another tablespoon of oil at a time until the consistency is correct. Store in
an airtight container for up to two weeks at room temperature, or indefinitely in
refrigerator or freezer.
To make the batter, whisk together 1 cup of mix, 1 cup of buttermilk [a
combination of half plain yogurt and half milk will also do], and 1 egg . Don’t
worry if it seems thin at first: the oats will soak up the liquid and the mix will
thicken a bit as it stands. Let stand for at least 5-10 minutes before cooking.
Heat a griddle over medium-low heat and lightly grease it. Drop the batter onto it
by heaping tablespoons to make a 3-inch diameter pancake. When bubbles come to the
surface and don’t break and the top looks almost dry, turn the pancake over to
finish cooking.
A batch using 1 cup of the mix will make twelve 3-inch pancakes.
Source: King Arthur Flour Baking Book.