Multigrain pancake mix

Recipe Beth Jacob, Photography Jerry Grajewski

Recipe Beth Jacob, Photography Jerry Grajewski


A fluffy and delicious pancake with homemade sausage spiked with spicy maple.


Pancake Mix

2 cups whole wheat flour

1 cup all-purpose flour

1 1/2 cups quick oats, pulsed in food processor

1/2 cup ground flax

1/2 cup wheat bran

1/2 cup brown sugar

1/4 cup baking powder

2 teaspoons coarse salt

Pancake batter

1 1/2 cups multigrain pancake mix

1 1/2 cups milk

1 egg

2 tablespoons butter, melted

Butter for frying

Maple spice breakfast sausage (see recipe)


For pancake mix, stir together all ingredients to combine well. Store in a large container for up to 3 months.

To make pancake batter, in large bowl, place pancake mix. In medium bowl, mix together milk, egg and melted butter. Add milk mixture to dry mixture and stir until just combined; batter will be lumpy.

Heat butter in a nonstick frying pan to medium heat and drop 1/4 cup portions of batter into pan. Fry each pancake for about 1-2 minutes each side or until puffed and golden.