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  • 1 cup sesame seeds
  • 1 cup old-fashioned oats
  • 3 cups whole-wheat flour
  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups buckwheat flour
  • 2 1/4 cups stone-ground yellow or white cornmeal
  • 1 cup sugar
  • 1 (12-ounce) container buttermilk powder
  • 5 tablespoons baking powder
  • 2 tablespoons baking soda
  • 2 tablespoons salt


  1. 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.
  2. 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).
  3. Transfer oatmeal mixture to a large bowl. Add flours, cornmeal, sugar and buttermilk powder. Stir well.
  4. Sift baking powder, baking soda and salt over flour mixture. Stir well.
  5. Transfer into 1-pint jars or zip-top bags. To prevent rancidity, both from the whole-grain flours and sesame seeds, 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 overbeat. Heat a heavy nonstick or well-seasoned cast-iron skillet over medium heat. Ladle in batter. Cook 2 to 3 minutes, flip and cook 1 to 2 minutes. Makes 4 (4-inch) pancakes. 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, following directions, and cook until done, about 4 to 6 minutes. Recipe by Crescent Dragonwagon.

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The recipe was originally published as Open Sesame Pancake Mix on

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