Friday, January 14, 2011

John's Pancake Mix / Overnight Coffee Cake

John's Pancake Mix

Yields 2 pounds of dry pancake mix or (amounts in parentheses yield 4 pounds if you'd like to make it ahead to freeze):

Combine in large bowl:
6 cups flour (half whole wheat and half unbleached - or all freshly milled grain)  (12 cups)
1 Tbsp. sea salt  (2 Tbsp.)
6 Tbsp. baking powder  (3/4 cup)
6 Tbsp. sugar or sucanat  (3/4 cup)
2 cups powdered milk  (4 cups)
Mix well and store in airtight container in the freezer.  Store only small amounts on the cabinet shelf in order to keep it fresh. 

For every 3-4 servings, combine in a bowl:
1 egg (beat with a fork)
1 cup water
2 Tbsp. cooking oil
1 1/2 cups pancake mix             

Note: John often added a little uncooked old fashioned rolled oats which made it even better.
  He would add more water if it got too thick.

Cook on hot ungreased griddle.    

Overnight Coffee Cake
(Sucanat is a natural sugar, and can be found at natural food co-ops or health food stores.)

2 cups flour, wheat / unbleached    
1 tsp. baking powder
1 tsp. baking soda                                
1 tsp. cinnamon                                 
1/2 tsp. salt                                                                                        
2/3 cup butter
1 cup sucanat
2 eggs
1 cup buttermilk

1/2 cup sucanat
1 tsp. cinnamon
1/2 to 1 tsp. nutmeg
1/2 cup walnuts, chopped

Measure first 5 ingredients.  Set aside.  Cream butter and sucanat. Add eggs and beat.  Add dry ingredients alternating with buttermilk. Spread in well greased 9 x 13 pan.  Make topping and sprinkle evenly over batter.  Cover and refrigerate overnight  (or 8 hours).  Bake uncovered at 350° for 45 minutes.  When inserted toothpick comes out clean, it's ready to eat!