Toasted Sesame Multigrain Pancake Mix

Updated May 06, 2016


The Cornbread Gospels

Published by Workman Publishing Company

This image courtesy of Joseph DeLeo

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.)



Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

Dietary Considerationhalal, healthy, kosher, peanut free, soy free, tree nut free, vegetarian

Taste and Texturenutty, tangy


  • 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


  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.



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