← Back to Search Results
toasted-sesame-multigrain-pancake-mix

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is a very lovable recipe. I know: Pancake batters are easily made from scratch, and there are countless pancake mixtures of every description out there. But I guarantee you there’s no mix either this delicious or this healthy on the market. The griddle cakes and waffles it makes are both tender and pleasingly textured, full of delightful grainy flavors yet not at all health-foody. The slightly sweet batter has the mildest possible tang of buttermilk (in powdered form: you’ll find it in either the baking section of the supermarket, or next to the other dried milks), and it contains the hearty goodness of four whole grains, including cornmeal. But it’s the toasted sesame seeds that take it over the top.

If you are a gifts-from-the-kitchen type of person, divide the finished mix into ziptop bags or 1-pint Mason jars; print out a copy of the recipe for reconstituting the mix; line a pretty gift bag with tissue paper; throw in the recipe, a container of the mix, a bottle of pure maple syrup (or perhaps a jar of homemade preserves), and a small bottle of sesame oil; and give it to a friend. But don’t give too much away, because you and your family are going to love this.

Important: Because of the toasted sesame seeds, this mix really keeps best when frozen or refrigerated. (Be sure to note this on any bags or containers you may give as gifts.)

Yield : Makes about 4 quarts, or eight 1-cup batches when reconstituted, each batch serving 2 to 4 people

Ingredients

  • 1 cup hulled sesame seeds (available at natural foods markets)
  • 1 cup oatmeal (rolled oats)
  • 3 cups whole wheat pastry flour
  • 2¾ cups unbleached white flour
  • 1½ cups buckwheat flour
  • 2¾ cups stone-ground yellow or white cornmeal
  • 1 cup raw or unrefined sugar
  • 1 container (12 ounces) buttermilk powder
  • 5 tablespoons baking powder
  • 2 tablespoons baking soda
  • 2 tablespoons salt

Directions

1. Toast the sesame seeds: Place them in a large cast-iron skillet over medium-high heat. Stir constantly until the sesame seeds become fragrant and start to brown, about 4 minutes; don’t turn your back for a second. Then immediately remove them from the stove. Turn them into a bowl and let them cool slightly.

2. Buzz the oatmeal in a food processor until it is powdery. Add the sesame seeds and pulse them with the oatmeal to grind them somewhat: The mixture should be mostly powdery with a few whole seeds here and there (don’t overgrind, or you’ll end up releasing too much oil).

3. Transfer the sesame-oatmeal mixture to a large bowl. Add all the flours, the cornmeal, sugar, and buttermilk powder. Stir together very thoroughly.

4. Sift the baking powder, baking soda, and salt a little at a time over the flour mixture, stopping periodically to stir. You want to make sure the salt and leavenings are thoroughly and evenly mixed into the whole.

5. Transfer the mix into gallon-size zip-top freezer bags. Label and date each bag. To prevent rancidity, both from the whole-grain flours, and especially from the toasted ground sesame, store the bags of mix in the freezer.

6. Use the mix as needed, straight from the freezer.


© 2007, Crescent Dragonwagon
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

508kcal (25%)
1916mg (80%)
91g
9g
9g (13%)
0g
2g (9%)
3g
3g
15mg (5%)
24g
20g
167mg
706mg
10mcg RAE (0%)
1mg (2%)
617mg (62%)
6mg (31%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
spice Spice
by Ana Sortun
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
a-new-way-to-cook A New Way to Cook
by Sally Schneider
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
nigella-express Nigella Express
by Nigella Lawson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?