whole grain pancake mix: Fluffy Pancakes in 25 Minutes

Instructions:

1. Combine the 360g whole wheat pastry flour, 180g oat flour, and 50g flaxseed meal in a large bowl. Use a whisk to aerate the mixture. This mimics sifting and ensures there are no clumps of flax or soda, which would leave a bitter taste in the final bite.
2. Add the 45g sugar, 20g baking powder, 6g baking soda, and 6g salt. Whisk vigorously. You want the leavening agents to be perfectly dispersed so every pancake rises exactly the same height.
3. If you are making the bulk mix, store this in an airtight jar. For a single batch, weigh out 190g of this mixture. This is your ready to go whole grain pancake mix.
4. In a separate jug, whisk the 240ml buttermilk, 1 egg, and 5ml vanilla. Slowly pour in the 30ml of melted butter while whisking to emulsify the fat.
5. Make a well in the center of your 190g dry mix. Pour in the wet ingredients. Use a spatula to fold gently. Stop when you see no more dry flour. Small lumps are your friends; overmixing is the enemy.
6. Let the batter sit for at least 10 minutes. You will see small bubbles forming on the surface as the baking soda reacts. This autolyse period is crucial for hydrating the whole grains.
7. Heat your skillet over medium heat. Add a tiny pat of butter. Pour 60ml (1/4 cup) of batter per pancake. Cook until bubbles form on the surface and the edges look set and matte.
8. Flip carefully. Cook for another 1-2 minutes until the bottom is deep mahogany and the pancake feels bouncy to the touch. Serve immediately while the edges are still crisp.