I like the Pillsbury pancake mix. It's affordable, instructions at the back of the box are easy to follow. Milk is also a suggestion to use instead of water for fluffier pancakes. Costs about 99cents too.
I use the one in the new joy of cooking, but I've recently switched to using whole wheat flour and now the batter is too thick...anyone know of a good whole wheat flour recipe?
I just use bisquick. However, we do add thinks to it. We add ground cinammon and a little bit of vanilla. Our pancakes are usually fluffy when we make them this way. Sometimes we will add alittle bit of Cocoa Powder to make them chocolate pancakes.
sometimes using all whole wheat flour in a recipe the batter/mix is heavy - that is why many recipes call for some all-purpose four to be added as well
I have 2 to share -
Whole Wheat Blueberry Waffles
2 cups buttermilk
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon sugar
3 tablespoons vegetable oil
2 teaspoons baking powder
1 teaspoon grated orange peel
1/4 teaspoon salt
3 egg whites or
1/2 cup cholesterol-free egg product
1 cup fresh or frozen (thawed and
drained) blueberries
Heat waffle iron; brush lightly with oil if necessary. Beat all
ingredients except blueberries just until smooth. Stir in blueberries.
Pour batter from cup or pitcher onto hot waffle iron. Bake about 5 minutes
or until steaming stops. Remove waffle carefully. TWELVE 4-INCH WAFFLE
SQUARES.
Whole-Wheat Buttermilk Pancakes With Maple Syrup and Fresh Berries
1 cup whole-wheat flour
1/4 cup flour
1/4 cup yellow corn meal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups buttermilk*
2 eggs, lightly beaten
2 tablespoons honey
1/2 cup maple syrup
1 cup fresh berries
GREASE griddle or skillet.
COMBINE whole-wheat flour, all-purpose flour, corn meal, baking powder, salt and baking soda in a large bowl. Combine buttermilk, eggs and honey in a medium bowl. Add buttermilk mixture to flour mixture; stir until blended but still lumpy.
HEAT prepared griddle over medium heat until hot. Pour about 1/3 cup batter onto griddle. Cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining batter. Serve with syrup and berries.
*NOTE: or substitute 4 teaspoons lemon juice and enough milk to equal 1½ cups. Let stand for 5 minutes before using.
I also have a multi-grain recipe:
MULTI GRAIN PANCAKES/WAFFLES
***Dry Mix:***
7 3/4 cups all purpose flour
1 1/8 cup Quaker quick oatmeal
1 1/2 cup whole wheat flour
3 1/2 cups corn meal
1 cup wheat bran
3/4 cup sugar
1 1/2 cup finely chopped pecans
5 3/4 tablespoons baking powder
2 1/2 teaspoons baking soda
2 1/3 tablespoons dry malt*
1 3/4 teaspoon salt
***Waffle/Pancake batter:***
1 3/4 cup buttermilk (use more for pancakes)
2 x-large eggs
2 teaspoons vanilla
6 tablespoons butter
1 teaspoon water
Directions:
Dry Mix:
Mix all ingredients together. Store in air tight container.
Waffle/Pancake batter:
Put buttermilk in bowl and whisk in eggs. Whisk in dry mix. Add vanilla. Melt butter and water and whisk into batter.
*dry malt can be found from home-brew stores
and here is a mix for your panty:
Whole Wheat Baking Mix
4 cups flour
4 cups wheat flour
1/4 cup baking powder
2 teaspoons salt
1 1/2 cups nonfat dry milk
1 3/4 cups shortening
Stir dry ingredients together until well mixed. Cut in the shortening until well blended. Place in a glass jar. Keep tightly closed in a cool place. Use the mix within a month. Makes about 10 cups.
Whole Wheat Bread
Beat 1 egg slightly with 1 1/4 cups water in a large bowl. Stir in 4 1/2 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Turn into a greased 9 x 5-inch loaf pan and bake at 350 degrees F for 50 minutes, or until a skewer inserted in center comes out clean. Let stand in pan on wire rack about 5 minutes; loosen sides with spatula and turn, right side up, on rack. Cool thoroughly before slicing.
Whole Wheat Muffins
Prepare batter as for Whole Wheat Bread. Spoon into greased medium-size muffin cups, filling two-thirds full. Bake in a preheated 400 degree F oven for 15 to 20 minutes. Makes 18.
Whole Wheat Pancakes
Beat 1 egg slightly with 1 cup water in a bowl. Stir in 2 1/4 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Drop by mixing spoonfuls onto a well-greased griddle and bake over medium heat until browned on both sides and done. Turn carefully because cakes are tender. Makes about 15 (3-inch) pancakes.
Whole Wheat Coffeecake
Beat 1 egg slightly with 1/2 cup water in a bowl; stir in 2 1/4 cups Whole Wheat Baking Mix and 1/2 cup raisins just until dry ingredients are moistened. Spread evenly in a greased 13 x 9-inch baking pan. Sprinkle with crumb topping and bake in a preheated 400 degree F oven about 25 minutes. Cut into squares. Eat warm.
I have 2 to share -
Whole Wheat Blueberry Waffles
2 cups buttermilk
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon sugar
3 tablespoons vegetable oil
2 teaspoons baking powder
1 teaspoon grated orange peel
1/4 teaspoon salt
3 egg whites or
1/2 cup cholesterol-free egg product
1 cup fresh or frozen (thawed and
drained) blueberries
Heat waffle iron; brush lightly with oil if necessary. Beat all
ingredients except blueberries just until smooth. Stir in blueberries.
Pour batter from cup or pitcher onto hot waffle iron. Bake about 5 minutes
or until steaming stops. Remove waffle carefully. TWELVE 4-INCH WAFFLE
SQUARES.
Whole-Wheat Buttermilk Pancakes With Maple Syrup and Fresh Berries
1 cup whole-wheat flour
1/4 cup flour
1/4 cup yellow corn meal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups buttermilk*
2 eggs, lightly beaten
2 tablespoons honey
1/2 cup maple syrup
1 cup fresh berries
GREASE griddle or skillet.
COMBINE whole-wheat flour, all-purpose flour, corn meal, baking powder, salt and baking soda in a large bowl. Combine buttermilk, eggs and honey in a medium bowl. Add buttermilk mixture to flour mixture; stir until blended but still lumpy.
HEAT prepared griddle over medium heat until hot. Pour about 1/3 cup batter onto griddle. Cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining batter. Serve with syrup and berries.
*NOTE: or substitute 4 teaspoons lemon juice and enough milk to equal 1½ cups. Let stand for 5 minutes before using.
I also have a multi-grain recipe:
MULTI GRAIN PANCAKES/WAFFLES
***Dry Mix:***
7 3/4 cups all purpose flour
1 1/8 cup Quaker quick oatmeal
1 1/2 cup whole wheat flour
3 1/2 cups corn meal
1 cup wheat bran
3/4 cup sugar
1 1/2 cup finely chopped pecans
5 3/4 tablespoons baking powder
2 1/2 teaspoons baking soda
2 1/3 tablespoons dry malt*
1 3/4 teaspoon salt
***Waffle/Pancake batter:***
1 3/4 cup buttermilk (use more for pancakes)
2 x-large eggs
2 teaspoons vanilla
6 tablespoons butter
1 teaspoon water
Directions:
Dry Mix:
Mix all ingredients together. Store in air tight container.
Waffle/Pancake batter:
Put buttermilk in bowl and whisk in eggs. Whisk in dry mix. Add vanilla. Melt butter and water and whisk into batter.
*dry malt can be found from home-brew stores
and here is a mix for your panty:
Whole Wheat Baking Mix
4 cups flour
4 cups wheat flour
1/4 cup baking powder
2 teaspoons salt
1 1/2 cups nonfat dry milk
1 3/4 cups shortening
Stir dry ingredients together until well mixed. Cut in the shortening until well blended. Place in a glass jar. Keep tightly closed in a cool place. Use the mix within a month. Makes about 10 cups.
Whole Wheat Bread
Beat 1 egg slightly with 1 1/4 cups water in a large bowl. Stir in 4 1/2 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Turn into a greased 9 x 5-inch loaf pan and bake at 350 degrees F for 50 minutes, or until a skewer inserted in center comes out clean. Let stand in pan on wire rack about 5 minutes; loosen sides with spatula and turn, right side up, on rack. Cool thoroughly before slicing.
Whole Wheat Muffins
Prepare batter as for Whole Wheat Bread. Spoon into greased medium-size muffin cups, filling two-thirds full. Bake in a preheated 400 degree F oven for 15 to 20 minutes. Makes 18.
Whole Wheat Pancakes
Beat 1 egg slightly with 1 cup water in a bowl. Stir in 2 1/4 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Drop by mixing spoonfuls onto a well-greased griddle and bake over medium heat until browned on both sides and done. Turn carefully because cakes are tender. Makes about 15 (3-inch) pancakes.
Whole Wheat Coffeecake
Beat 1 egg slightly with 1/2 cup water in a bowl; stir in 2 1/4 cups Whole Wheat Baking Mix and 1/2 cup raisins just until dry ingredients are moistened. Spread evenly in a greased 13 x 9-inch baking pan. Sprinkle with crumb topping and bake in a preheated 400 degree F oven about 25 minutes. Cut into squares. Eat warm.
My husband usually makes our pancakes but I use his recipe but separate the yolks from the whites and whip the whites and fold them in with the the mix it makes a real light and fluffy pancake.
1 C. all purpose flour 1 egg separated
1 T. white sugar 2 T. vegetable oil
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C. milk
Combine flour, sugar,baking powder, baking soda and salt. Make a well in the center. In a separate bowl beat together egg yolk, milk and oil. Pour milk mixture into flour mixture. Beat egg white until fluffy stiff peaks and fold into bater. We also add vanilla to the batter for a little bit extra flavor.
1 C. all purpose flour 1 egg separated
1 T. white sugar 2 T. vegetable oil
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C. milk
Combine flour, sugar,baking powder, baking soda and salt. Make a well in the center. In a separate bowl beat together egg yolk, milk and oil. Pour milk mixture into flour mixture. Beat egg white until fluffy stiff peaks and fold into bater. We also add vanilla to the batter for a little bit extra flavor.