Breakfast - Old mill pancake mix recipe
Author: Rachel Haskins
We use a fine mill of Turkey Red wheat; Red Fife wheat; Oat; Rye; Buckwheat; and Wild Rice Flours; as well as flaxseed meal. And with our Buttermilk Pancake Mix, making them is quick and convenient any time of day or night.
THE OLD MILL BUTTERMILK PANCAKES
Try this buttermilk pancake recipe to get that same Southern taste you love
from The Old Mill Restaurant. It's so easy! And with our Buttermilk Pancake
Mix, making them is quick and convenient any time of day or night.
Provided by: Sweet Breakfast Grits with Brown Sugar and Blueberries
Total time: 13 minutes
Cook time: 3 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 4
Provided by: Sweet Breakfast Grits with Brown Sugar and Blueberries
Total time: 13 minutes
Cook time: 3 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 4
Ingredients:
- 1 cup The Old Mill Buttermilk Pancake Mix
- 1 large egg
- 3/4 cup buttermilk
- 1 tablespoon vegetable oil
How to cook:
- Heat a pancake griddle to medium-hot, about 375 degrees. Lightly grease with oil or butter.
- Place the mix in a large bowl, and stir in the egg, buttermilk, and oil until ingredients just come together and are smooth. Pour less than 1/4 cup batter per pancake onto the griddle, and cook until bubbles form, then flip to cook on the other side, cooking until golden brown, about 1 to 1 1/2 minutes per side
7-Grain Heritage Pancakes
We blended some of our favorite organic whole grains for a pancake mix that is full of nutrients yet light and fluffy, just like a pancake should be. We use a fine mill of Turkey Red wheat; Red Fife wheat; Oat; Rye; Buckwheat; and Wild Rice Flours; as well as flaxseed meal. Many of our customers with a gluten intolerance find this blend to be more digestible.
Provided by: Chuck
Yields: 0 servings
Number of ingredients: 4
Provided by: Chuck
Yields: 0 servings
Number of ingredients: 4
Ingredients:
- 1 Cup 7-Grain Heritage Pancake Mix
- 1 Cup Milk
- 2 tbsp Melted Butter or Coconut Oil
- 1 Egg
Nutrition:
- Using a whisk, mix 7-Grain Heritage Pancake Mix and milk in a large bowl.
- Slowly mix in butter or oil and egg. If you like a thinner pancake, add more milk.
- Let rest for five minutes. Meanwhile, warm a large skillet over medium heat.
- Once batter has rested, ladle pancake mix onto hot skillet, in increments of ¼ cup to ½ cup at a time.
- Flip pancakes once bubbles begin to form, or when the bottom turns golden brown. Heat for another minute or two.
- Top with butter; maple syrup; honey; fruit; or nuts.
Buttermilk Pancake Mix
I grew up on Bisquick pancakes. When I decided to experiment with homemade pancakes, I wasn't sure I liked them. "They don't taste like Bisquick pancakes," I
Provided by: Tiffiny Felix
Total time: 10 minutes
Yields: 0 servings
Number of ingredients: 6
Provided by: Tiffiny Felix
Total time: 10 minutes
Yields: 0 servings
Number of ingredients: 6
Ingredients:
- 4 cups all-purpose flour
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 3 1/2 teaspoons baking powder
- 1 tablespoon coarse (Kosher salt)
- 1/4 cup sugar
How to cook:
- Combine all ingredients in a lidded container and shake to mix. Shake container before using. Use within 3 months.
Pancake Mix (From the Gristmill)
Pancake Mix (From the Gristmill)
Provided by: George Washington's Mount Vernon
Yields: 0 servings
Number of ingredients: 6
Provided by: George Washington's Mount Vernon
Yields: 0 servings
Number of ingredients: 6
Ingredients:
- 1 cup George Washington's pancake mix
- 2 teaspoons baking powder
- 1/2 teaspoon salt 1 egg
- 2 teaspoons sugar (molasses or brown sugar can be used. Cakes will brown better)
- 3/4 cup milk
- 2 teaspoons melted shortening or salad oil or 6 teaspoons oil for waffles
How to cook:
- Sift together pancake mix, baking powder, salt, and sugar. Beat egg until light. Add milk and melted shortening. Add all dry ingredients at one time. Mix. If too thick, add a little more milk. Bake on a hot griddle.
