Open Sesame Pancake Mix

When I was young, I couldn't understand why Grandpa Hayes didn't like pancakes. But about 10 years ago I realized that white pancakes are gummy and heavy and I began to agree with him. In the last couple of years I've found that pancakes made of whole grain flours have a more pleasing texture and taste better, too. This has become my favorite and since it is a mix it combines convenience with good flavor.

Admittedly, it calls for a large amount of sesame seeds, which I think you can find in bulk sections of supermarkets and buttermilk powder is fairly easy to find--I've used Saco and Bob's Red Mill brands both of which can be found on Amazon as can sesame seeds.

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Open Sesame Pancake Mix

Source:  Cookbook author Crescent Dragonwagon (this is her real name, although not her birth name)

1 c sesame seeds 

1 c old-fashioned oats 

3 c whole-wheat flour 

2 3/4 c all-purpose flour 

1 1/2 c buckwheat flour 

2 1/4 c stone-ground yellow or white cornmeal 

1 c sugar 

1 (12-ounce) container buttermilk powder 

5 T baking powder 

2 T baking soda 

2 T salt

Toast sesame seeds in a large cast-iron skillet over medium-high heat. Stir constantly, until fragrant and light brown, about 4 minutes. Immediately remove from the stove. Pour into a bowl to cool.

Place oats into a food processor and pulse until powdery. Add sesame seeds and pulse to grind. (Mixture will be mostly powdery with a few whole seeds here and there. Don’t over-grind, or you’ll end up releasing too much oil). Transfer oatmeal mixture to a large bowl. Add flours, cornmeal, sugar and buttermilk powder. Stir well. Sift baking powder, baking soda and salt over flour mixture. Stir well.

Transfer into 1-pint jars or zip-top bags. To prevent rancidity store in the freezer.

To make pancakes: Beat 2 eggs with 1 cup water in a medium bowl. Whisk in 2 cups pancake mix and 4 teaspoons vegetable oil; do not over beat. Heat a heavy nonstick or well-seasoned cast-iron skillet or griddle over medium heat. With a spoon, place batter on grill and cook 2 to 3 minutes, flip and cook 1 to 2 minutes.

To make waffles: Whisk together 2 egg yolks (reserve whites) and 1 cup water. Whisk in 2 cups pancake mix and 3 tablespoons vegetable oil just until well combined. Preheat a waffle iron. Beat egg whites until stiff; gently fold into batter. Pour batter onto waffle iron and cook until done, about 4 to 6 minutes.