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    Recipe: Homemade multi-grain pancake mix is a great gift for a family with children of all ages

    Multi-grain pancake mix
    Sheryl Julian for The Boston Globe
    Multi-grain pancake mix

    Makes 6 cups dry mix or enough to make 36 pancakes

    Four flours in this pancake mix give it lots of texture and flavor. Scoop it into cellophane bags and add your own label with instructions for using the mix. It will keep in a pantry for up to three months. Each cup of dry mix, prepared as a batter with buttermilk, eggs, and oil or melted butter, will yield 6 pancakes. If you find yourself without buttermilk, add a tablespoon of vinegar to 1 cup of regular milk, let it sit for 5 minutes, and use as buttermilk in the recipe. To customize pancakes, drop toasted nuts, blueberries, or sliced bananas on top of the rounds just before flipping. The mix is ideal for a family with children of all ages; if you want to add more elements to the gift, package it with a nonstick skillet, wide metal spatula, and maple syrup.

    PANCAKE MIX

    4cups unbleached all-purpose flour
    1cup whole-wheat flour
    ¾cup yellow cornmeal
    ½cup buckwheat flour
    2tablespoons baking powder
    1tablespoon baking soda
    2teaspoons salt
    2tablespoons sugar 

    1. In a large bowl, combine the all-purpose flour, whole-wheat flour, cornmeal, buckwheat flour, baking powder, baking soda, salt, and sugar.

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    2. With a whisk, blend them until well mixed. Transfer to cellophane bags and add a label for using the mix. Store in an airtight container for up to 3 months or in the refrigerator for up to 6 months.

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    TO USE THE MIX

    1cup buttermilk
    1egg
    2tablespoons vegetable oil or melted butter
    1cup dry pancake mix
    Extra vegetable oil (for the pan)

    1. In a bowl, whisk the buttermilk, egg, and 2 tablespoons oil or butter until blended. Gently fold in the pancake mix until completely combined. The batter will be thick.

    2. On a pancake griddle or in a large nonstick skillet over medium heat, lightly brush the surface with the oil. Ladle out the batter onto the griddle, leaving space between pancakes. Cook for 4 minutes, or until small bubbles appear on the surface and pancakes are golden brown underneath. Turn pancakes and cook for 2 minutes more. Serve with maple syrup.
    Jill Gibson

    Jill Gibson can be reached at jrgibson22@gmail.com.