In a large bowl, combine the whole wheat pastry flour, cornmeal, oats, brown sugar, baking powder, and salt, and transfer the mixture to an airtight container. Store in the refrigerator until ready for use. Make sure to stir the pancake mixture really well before using.
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To make pancakes- for every cup of mix, add 1 c. of milk or more as needed, and 1 tsp. of vanilla extract (plus 1/2 c. frozen blueberries or chopped pecans, if desired) and then cook as needed. The batter will get thicker as it stands, from the oats and cornmeal.
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