Baking Mix#4 and Buttermilk Pancakes

Baking Mix#4

6 c Whole Wheat flour
6 c Better for Bread flour
3/4c tablespoons brown sugar or Splenda
4 tbsp baking powder
2 tbsp baking soda
1 tbsp kosher salt

Mix all ingredients well. Store in a cool dry place.

For Buttermilk Pancakes

1 c Baking Mix#4
1 c low-fat buttermilk (see below)
1 tsp EVO oil
1 large egg, lightly beaten or 1/4c egg substitute
Cooking spray

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth. The looser the mixture, the happier the pancakes.

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.

Low Fat Buttermilk Substitute

1 c 2% or 1% milk
1 tbsp vinegar

Buttermilk also known as cultured milk and can be replaced by sour milk. Take one tablespoon vinegar or lemon juice, place in a measuring cup and fill with enough milk to make one cup. Do not stir, let stand for five minutes before using.