Ingredients
4 1/2 tsp baking powder
3 cup unbleached all-purpose
1 flour
3 tsp baking soda
2 cup whole wheat or oat flour or
1 combination of both
1 1/2 tsp salt
1 cup seven grain cereal
1 cup cornmeal
1 stoneground is best
4 tbsp wheat germ (optional)
1 tbsp sugar (optional)
1 (see below for
1 remaining)
Directions
Measure all ingredients into bowl of food processor and blend for 30
seconds; open lid and stir by hand to be sure ingredients are
thoroughly mixed and process again for 30 seconds. Store mixture in
airtight container for later use. If using wheat germ in mixture,
mixture should be kept in the refrigerator. Recipe makes about 7 1/2
cups. WHEN READY TO MAKE PANCAKES: For about 6 medium size pancakes,
lightly beat one egg with 1/2 cup nonfat yogurt, buttermilk, sour
cream, milk or a combination. Stir in 1/2 cup of the pancake mix. Do
not overstir. ADDITIONS TO BE ENJOYED: Any of the following can be
stirred into the batter: 1 Tablespoon of applesauce, a grated apple
or pear; 1 Tbl sunflower seeds; 1 Tbl chopped walnuts or pecans; 1
thinly sliced banana; 1/2 cup drained crushed pineapple; 1 Tbl
molasses; 1 Tbl pumpkin puree. Source: Family Fun.
Recipe By :
Servings: 10 servings
Perfect Pancake Mix Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Pancake
The History of Recipes
It is actually possible to trace the history of written recipes way back into the distant past, in truth as far back into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, mostly, these old cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. As we move into Roman times around 25BC a man called Apicius assembled a collection of scripts which described recipes enjoyed by the Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the ancient chefs were skilled in the use of a good variety of herbs and spices, including some that we all recognise like basil, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought back many spices and herbs from the East, including rosemary and coriander. The introduction of these new foods and spices prompted an increase in recipe manuscripts, the majority of which still exist in academic collections. During the next few hundred years, the upper-class families of Europe competed with each other to serve the most exotic banquets, and as a result the best cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and writing down recipes to help cooks of their time. By the time we get to the twentieth century, cooking books are in high demand, mostly due to increased literacy, more leisure time and having more money to spend. |
We hope you enjoy this Perfect Pancake Mix recipe.
