Buttermilk Pancake Mix

Buttermilk pancakes, light and fluffy, hot and melt-in-your-mouth, with the same early-morning ease as ready-made pancake mix! I use a blend of freshly-milled wheat/spelt/kamut flour -- and I think that just about tops the taste-scale for these wonderful pancakes.

Original recipe by Naomi

• 3 C. flour
• 6 T. cultured buttermilk blend
• 1/4 C. powdered eggs, sifted
• 3 tsp. baking powder
• 1-1/2 tsp. baking soda
• 3/4 tsp. salt

Combine ingredients; store in freezer. Makes 5 C. pancake mix.

To make 9-10 pancakes:

• 1-2/3 C. pancake mix
• 1 C. water
• 3 T. oil

To make 5-6 pancakes:

• 1 C. pancake mix
• 2/3 C. water
• 2 T. oil

Mix just until combined. If batter seems a bit stiff, add an additional tablespoon or two of water. Fry on a hot griddle (or in a saucepan with oil) approximately two minutes each side or until golden-brown.

If you don't have the buttermilk blend and powdered eggs, use this recipe:

Buttermilk Pancakes

• 1 C. flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 C. buttermilk
• 1 egg
• 2 T. oil

Mix dry and wet ingredients separately, then combine. If batter is stiff, add one or two tablespoons water. Fry approximately two minutes each side or until golden-brown.

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