We discovered this recipe a couple of years ago and it was a bit of a revelation. A make ahead pancake mix with rolled oats and wholemeal flour (which makes us parents feel better!) that keeps in the fridge for months! You just make up a batch as required. It was a new concept to us at the time, but one that we’ve now fully embraced! Having this pancake mix in your fridge makes pancakes possible on weekdays rather than just the usually more relaxed weekend mornings.
Served with fruit and greek yoghurt, it makes a hearty breakfast for parents and kids alike and a nice change from the usual toast or bowl of cardboard-like cereal (Leigh dislikes cereal intensely, can you tell!?!). And the dry mix really does keep almost indefinitely in the fridge.
To make a batch of fresh pancakes, mix one cup of dry mixture with an egg and one cup of buttermilk and cook – that’s it! Just a note about buttermilk, because it’s not something that most people have on hand, an easy substitute is a combination of half a cup milk and half a cup greek yoghurt or make your own buttermilk, just add a tablespoon of lemon juice or white vinegar to one cup of milk (warmed slightly) and let sit for five minutes. Then it’s good to go.
This recipe makes a lot of pancakes so feel free to halve the recipe!
Rolled Oat Pancake Mix
3 1/2 cups rolled oats
3 cups wholemeal flour
2 cups all purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil
Process the rolled oats in the food processor until they resemble course breadcrumbs. Add all the other dry ingredients to the oats in the food processor and with the food processor on low, drizzle in the oil. After adding the oil the mixture should still look very dry, but if you press the mixture with the back of a spoon (or your hand) it should clump together. You can add more oil but we have never needed to. At this point the mix is ready for storage in an airtight container in the fridge.
When you feel like pancakes – just scoop one cup of the refrigerated dry mixture into a bowl and add one lightly beaten egg and up to one cup of buttermilk (see above for substitutes). Add the buttermilk slowly as you may not need the full cup to get a thick-ish batter. The oats will thicken the mix on standing, so add more buttermilk if you need to thin it out. Or alternatively throw in a few more tablespoons of the dry mix if the batter is to thin. Lightly grease a fry pan or griddle and cook the batter on one side till bubbles come to the surface and begin to pop (the trick is not too hot – patience if you can!). Flip to finish cooking the other side.