Whole Wheat Baking Mix

Ingredients

5 c all purpose flour

4 c whole wheat pastry flour

1/4 c sugar (can probably be omitted, but it’s good in the pancakes)

2 – 1/3 c powdered milk (powdered buttermilk would be GREAT)

1 tbsp salt

1/3 c baking powder

1 – 1/2 c canola oil (if using butter, try 2 c)

Directions

In a large bowl, mix together everything but the oil. 

Add the oil to the mix making sure that it is throughout the dry mixture.  

Store in an airtight container and keep it in a cool, dry place.   Refrigerate in hot climates. 

 

Pancakes:  1 egg, 1 c mix, 1/2 c water or milk.  Mix thoroughly and allow to sit for a few minutes before cooking on a hot, greased skillet.  We like our pancakes thinner and ususally add more milk. 

Biscuits: 1 c mix, ~1/4 c milk.  Mix thoroughly – mixture should be wet and tacky.  Turn out on to floured surface and knead 10 times.  Pinch off biscuits and bake in 450 degree oven fo 10-12 minutes.

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3 Comments

  1. June 25, 2009 at 1:59 pm

    […] hope you like it:  Whole Wheat Baking Mix.   You can use it just the way that you used Bisquick for all these years: topping pot pies, […]

  2. Danna Lockerby said,

    June 25, 2009 at 8:47 pm

    How would you measure this out if you did not put the canola oil in until you made the pancakes? If you stored it as a dry mix and then added the canola, egg and water at the point of cooking? How much canola would you add per cup of dry mix you make up?

    • Hollis said,

      September 6, 2009 at 12:07 pm

      Danna, i just experimented with this recipe and another “single-use” type because i didn’t have enough ingredients to make the mix in bulk. I would say between 3 and 4 tablespoons of oil or melted butter would work. You can start low and see if you need to add more.

      Here’s what i did:

      3 tbsp. melted butter
      1/3 cup + 1/4 cup milk
      2 eggs
      1 cup all-purpose flour
      1/2 cup whole wheat pastry flour
      3/4 tsp. salt
      2 tbsp. sugar
      2 tsp. baking powder
      2 1/2 tbsp. powdered buttermilk
      1/2 cup water

      Mix the first three ingredients, then add in the rest of them, stirring until just combined. Cook as usual.

      * * *

      Next time i may try for closer to a 1:1 ratio of the flours instead of 2:1. These were really good – we usually have some leftovers but not this time! Quinn ate more than the rest of us combined (and that was even after i insisted he eat an egg for some protein)!

      Thanks Clara – does Mado know about this? She may still have a surplus of whole wheat pastry flour…


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