Wheat Quick:
8 Cups of Whole Wheat Flour
1/3 Cup Baking Powder
4 teaspoons Salt
1/2 Cup Sugar
1 1/4 Cups Dry (powdered) Milk
Stir Together and Store in Fridge.
Pancakes:
2 Cups Wheat Quick
1 1/2 - 2 Cups Water
1/4 Cup Oil
1 or 2 Eggs
Whisk together and cook on hot griddle. Makes about 16 4" pancakes. Top with Butter and Maple Syrup. Also great with blueberries or Huckleberries. Yum. I want to go huckleberry picking now. . . . . . .
Thanks you, thank you, thank you! I have been waiting for this. I can't wait to try it!!
ReplyDeleteHow do you two buy your wheat? I've heard it's the absolute cheapest from the cannery but I don't know how or where to go get it. Do you? And what's your fave...hard white, red, soft, yada, yada, yada.
ReplyDeleteBe sure and let me know what you think, Amelia!
ReplyDeleteJen - it depends on your personal taste preference and what you are making. My mom always used hard red wheat growing up. I like the grainy, nutty flavor of it. Hard white wheat is easier to bake with - and is perfect for substituting white flour in recipes. White wheat is also easier if your family is used to white flour - start adding small amounts (1/4, then 1/2, the 3/4, etc.) without the kids noticing.
I buy mine from a couple of local growers. Cheaper, and keeping it local :) One place seals it in the 5 gal buckets - I like that, then I don't have to worry about it for a LONG time.
Happy Baking!!