Aroostook Pancake & Waffle Mix

Posted on March 09, 2016  /   Posted in Cheryl Dishes

I have a soft spot in my heart and on my palate for anything grown in the county; I eat Aroostook potatoes daily.  For baking, nothing beats the hearty flavors of Aroostook grains: wheat, oats and corn. Buckwheat, which actually is not a grain but a hardy herb, makes delicious pancakes or ployes.

As buckwheat does not contain the gluten protein in wheat, it can also be enjoyed by individuals with celiac disease, or those who cannot consume wheat or gluten products for health reasons.

Because I enjoy cooking for lots of different folks, I’m always looking for ways to tweak recipes.  I’ve discovered that being sensitive to everyone’s eating requirements while providing delicious and nutritious food is a creative challenge with many rewards and few disasters.

Our Sunday morning treat is often Oat and Corn Waffles, made with ground rolled oats, cornmeal, and whole wheat pastry flour.  They’re a rich and hearty waffle, nutritionally decadent when topped with Maine wild blueberries and warm maple syrup.  The recipe is easy, but preparation is a bit complicated, because I make the oat flour by grinding rolled oats (dry oatmeal) in the blender.

What would happen if I replaced the wheat flour with buckwheat?   Would the pancakes rise and cook to a nice, golden brown?   Would the waffles come out of the iron?   If I do a large amount, would it store well?  Would it be easy for the home cook to make a small batch of pancakes or waffles at a time?

After whipping up an industrial sized batch, I asked a few brave friends to trial my Aroostook Three Grain Pancake and Waffle Mix.  The feedback was great; everyone loved the texture, and the hearty, hint-of-maple in the flavor.   Plus, local food ingredients helps local farmers and communities, and makes everyone feel good.

Perhaps I might make it available for sale in large batches?

Nope, but you can.  Enjoy!

Aroostook Three Grain Pancake & Waffle Mix

Cheryl Wixson
This mix makes delicious, gluten free, pancakes & waffles.

Ingredients
  

  • 2 ½ grams cups oat flour 300rolled oats ground in blender or food processor
  • 1 cup cornmeal 140 grams
  • 1 cup buckwheat 150 grams
  • 3 tablespoons scantbaking powder 32 grams

Instructions
 

  • In a large bowl, thoroughly whisk together the dry ingredients. Store in a large glass jar or airtight tin.

Notes

Label the container with the directions for Aroostook Three Grain Pancake & Waffles

Aroostook Pancakes & Waffles

Cheryl Wixson

Ingredients
  

  • ¾ cup milk
  • 2 tablespoons maple syrup
  • 3 tablespoons Melted butter
  • 1 egg
  • 1 cup Aroostook Pancake & Waffle Mix
  • 3 tablespoons Aroostook Pancake & Waffle Mix

Instructions
 

  • Whisk together in a medium bowl:
  • Stir in 1 cup, 3 tablespoons Aroostook Pancake & Waffle Mix
    .
  • Drop batter on a hot griddle, or spoon onto hot waffle iron. Cook until golden.
  • Makes 10 – 4-inch pancakes or 5 waffles.

Notes

Nutritional analysis per 2 pancakes or 1 waffle: 218 calories, 6 grams protein, 28 grams carbohydrates, 10 grams fat, 182 mg. sodium, 2 grams fiber.

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