Buckwheat & Currant Pancake Mix
Make this mix and store it in the refrigerator or freezer. The recipe makes a total of 4 cups, enough for four batches of 8 pancakes.
  • 2 cups whole-wheat flour
  • 1 cup buckwheat flour
  • 1/2 cup nonfat dry milk powder
  • 1/4 cup yellow cornmeal
  • 2 tablespoons light brown sugar
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup dried currants

In a large bowl, stir together the whole-wheat flour, buckwheat flour, nonfat dry milk, cornmeal, sugar, baking powder, and salt. Stir until well combined. Add the currants and mix again. Refrigerate until ready to use.

To make 8 pancakes: Scoop out 1 cup of pancake mix and place it in a large bowl. Make a well in the center of the mix and stir in 1 egg yolk, 3/4 cup cold water, and 2 teaspoons mild olive oil. Beat 2 egg whites until stiff peaks form, and fold the beaten egg whites into the batter. For each pancake, use a generous 1/3 cup of batter. (For a quicker version, you can omit the whipping of the egg whites and just stir 1 whole egg and 1 egg white into the pancake mix. The resulting pancakes will be flatter; and the yield will be about 7 pancakes.)

Nutritional Information
Per pancake: 74 calories, 2g total fat (.4g saturated), 27mg cholesterol, 2g dietary fiber (.2g soluble), 11g carbohydrate, 3g protein, 131mg sodium.
Good source of: selenium.

Date Published: 09/19/2005 > Printer-friendly Version
Makes 32 pancakes

Prep Time