Toasted Sesame Multigrain Pancake Mix

• 1 cup hulled sesame seeds (available at natural foods markets)
• 1 cup oatmeal (rolled oats)
• 3 cups whole wheat pastry flour
• 2 3/4 cups unbleached white flour
• 1 1/2 cups buckwheat flour
• 2 3/4 cups stone-ground yellow or white cornmeal
• 1 cup raw or unrefined sugar
• 1 container (12 ounces) buttermilk powder
• 5 tablespoons baking powder
• 2 tablespoons baking soda
• 2 tablespoons salt

1. Toast the sesame seeds: Place them in a large cast-iron skillet over medium-high heat.
2. Stir constantly until the sesame seeds become fragrant and start to brown, about 4 minutes; dont turn your back for a second.
3. Then immediately remove them from the stove.
4. Turn them into a bowl and let them cool slightly.
5. Buzz the oatmeal in a food processor until it is powdery.
6. Add the sesame seeds and pulse them with the oatmeal to grind them somewhat: The mixture should be mostly powdery with a few whole seeds here and there (dont overgrind, or youll end up releasing too much oil).
7. Transfer the sesame-oatmeal mixture to a large bowl.
8. Add all the flours, the cornmeal, sugar, and buttermilk powder.
9. Stir together very thoroughly.
10. Sift the baking powder, baking soda, and salt a little at a time over the flour mixture, stopping periodically to stir.
11. You want to make sure the salt and leavenings are thoroughly and evenly mixed into the whole.
12. Transfer the mix into gallon-size zip-top freezer bags.
13. Label and date each bag.
14. To prevent rancidity, both from the whole-grain flours, and especially from the toasted ground sesame, store the bags of mix in the freezer.
15. Use the mix as needed, straight from the freezer.

sesame seeds, whole wheat pastry flour, unbleached white flour, flour, stoneground yellow, sugar, buttermilk powder, baking powder, baking soda, salt

Taken from www.cookstr.com/recipes/toasted-sesame-multigrain-pancake-mix (may not work)