email this pageThis mix makes 16 cups, enough for 8 (1-pint) jars or bags. Look for powdered buttermilk in the baking section of the supermarket. These pancakes are full of grainy flavors with a good wallop of sesame.
Ingredients
1 cup sesame seeds
1 cup old-fashioned oats
3 cups whole-wheat flour
2 3/4 cups all-purpose flour
1 1/2 cups buckwheat flour
2 1/4 cup stone-ground yellow or white cornmeal
1 cup sugar
1 (12-ounce) container buttermilk powder
5 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons salt
Instructions
1 cup old-fashioned oats
3 cups whole-wheat flour
2 3/4 cups all-purpose flour
1 1/2 cups buckwheat flour
2 1/4 cup stone-ground yellow or white cornmeal
1 cup sugar
1 (12-ounce) container buttermilk powder
5 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons salt
1. Toast sesame seeds in a large cast-iron skillet over medium-high heat. Stir constantly, until fragrant and light brown, about 4 minutes. Immediately remove from the stove. Pour into a bowl to cool.
2. Place oats into a food processor and pulse until powdery. Add sesame seeds and pulse to grind. (Mixture will be mostly powdery with a few whole seeds here and there. Don’t over-grind, or you’ll end up releasing too much oil).
3. Transfer oatmeal mixture to a large bowl. Add flours, cornmeal, sugar and buttermilk powder. Stir well.
4. Sift baking powder, baking soda and salt over flour mixture. Stir well.
5. Transfer into 1-pint jars or zip-top bags. To prevent rancidity, both from the whole-grain flours and sesame seeds, store in the freezer. Makes about 16 cups; when reconstituted, each cup serves 2 to 4.
Open Sesame Pancakes: Beat 2 eggs with 1 cup water in a medium bowl. Whisk in 2 cups pancake mix and 4 teaspoons vegetable oil; do not overbeat. Heat a heavy nonstick or well-seasoned cast-iron skillet over medium heat. Ladle in batter. Cook 2 to 3 minutes, flip and cook 1 to 2 minutes. Makes 4 (4-inch) pancakes. Serves 2.
Toasty Open Sesame Waffles: Whisk together 2 egg yolks (reserve whites) and 1 cup water. Whisk in 2 cups pancake mix and 3 tablespoons vegetable oil just until well combined. Preheat a waffle iron. Beat egg whites until stiff; gently fold into batter. Pour batter onto waffle iron, following manufacturer’s directions, and cook until done, about 4 to 6 minutes. Makes 4 (6-inch) waffles. Serves 2.
Recipe by Crescent Dragonwagon, "Gifts from Your Kitchen," Relish the Holiday, November 2007.
2. Place oats into a food processor and pulse until powdery. Add sesame seeds and pulse to grind. (Mixture will be mostly powdery with a few whole seeds here and there. Don’t over-grind, or you’ll end up releasing too much oil).
3. Transfer oatmeal mixture to a large bowl. Add flours, cornmeal, sugar and buttermilk powder. Stir well.
4. Sift baking powder, baking soda and salt over flour mixture. Stir well.
5. Transfer into 1-pint jars or zip-top bags. To prevent rancidity, both from the whole-grain flours and sesame seeds, store in the freezer. Makes about 16 cups; when reconstituted, each cup serves 2 to 4.
Open Sesame Pancakes: Beat 2 eggs with 1 cup water in a medium bowl. Whisk in 2 cups pancake mix and 4 teaspoons vegetable oil; do not overbeat. Heat a heavy nonstick or well-seasoned cast-iron skillet over medium heat. Ladle in batter. Cook 2 to 3 minutes, flip and cook 1 to 2 minutes. Makes 4 (4-inch) pancakes. Serves 2.
Toasty Open Sesame Waffles: Whisk together 2 egg yolks (reserve whites) and 1 cup water. Whisk in 2 cups pancake mix and 3 tablespoons vegetable oil just until well combined. Preheat a waffle iron. Beat egg whites until stiff; gently fold into batter. Pour batter onto waffle iron, following manufacturer’s directions, and cook until done, about 4 to 6 minutes. Makes 4 (6-inch) waffles. Serves 2.
Recipe by Crescent Dragonwagon, "Gifts from Your Kitchen," Relish the Holiday, November 2007.
