pancakes kapow!

zp and I went through a few different pancake recipes before settling on this one, with names like, “basic pancakes,” and “whole wheat-ish pancakes.” We liked this one so much it needed a little sound effect. So here is our little recipe, in time for your mardi gras pancake dinners!

you don't need to grease the griddle - the oily-ness you see there is leftover bacon grease we didn't quite clean up. which isn't necessarily a bad thing either.

The amounts here basically serve 2 plus a little extra. Or it could serve more if you also plan to eat eggs and fruit and bacon and whatnot. We often get tired of making breakfast and just eat these up by themselves.

Pancakes Kapow!

  • 1 c. white whole wheat (or 1/2 c. white and 1/2 c. wheat)
  • 2 Tbls wheat germ
  • 2 Tbls flaxseed meal
  • 1 Tbls sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 c. milk (we use 1%)
  • 1 egg
  • 2 Tbls canola oil
  • 1/4 tsp vanilla

Mix wet and dry ingredients separately. Add dry ingredients to wet* and mix until blended (do not overmix; may have small lumps). If it seems too thick, add a little more milk.

Heat griddle or other non-stick pan to medium high heat (water droplets should bounce and hiss when you sprinkle some on to test it). Make cakes whatever size you like (with a thicker batter you may need to spread it out a little when you pour it on the griddle). Flip when top starts to bubble and the sides start to look dry. Cook on other side a couple mins (I don’t know how long, when they’re brown to your liking!).

Of course you can add sliced bananas or blueberries or whatever else you like – we add them right after pouring out on the griddle, instead of mixing in with the batter.

*I always thought you always add wet ingredients to dry, not the other way around. Maybe I always had it backwards, or maybe this recipe is special, but I have a way easier time blending it when I add the dry to the wet.

Variations!

  1. In addition to milk, add 1/2 c. cottage cheese.
  2. Reduce milk to 3/4 c., add 1/2 c. yogurt.
  3. Harvest time! Prepare as usual but add 1/2 c. pumpkin puree to wet ingredients, and 1/2 tsp (more or less to taste) pumpkin pie spices to dry ingredients.
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7 Responses to pancakes kapow!

  1. mfitztudio says:

    These look yummy, Rachary! Have you ever tried to preserve cooked pancakes, like freezing, for later consumption? I like a good pancake from time to time, but it’s hard to get excited about making enough for one person. :-/ Any tips welcome!

    • d-day says:

      hmm, never tried freezing! when we have leftovers, they go in the fridge and I usually eat them cold later that day or maybe the next day. I think the batter is good for a couple days, if you wanted to eat pancakes for a couple days in a row, you could just make as many as you want and refrigerate the batter.. I can’t see freezing working very well! :-/

    • Trisha says:

      I’ve frozen them for a couple of weeks at a time. The key is to toast them (like an Eggo waffle) instead of trying to reheat them in the microwave. That way they actually taste good, instead of rubbery.

  2. ElizMarWilli says:

    Rachel, I think i’m going to play with your recipe tonight and try your cottage cheese variation but with ricotta! I think it should probably work out about the same, right? I also was reading about pancakes in general on allrecipes today and one place suggested using carbonated beverages instead of the usual wet components… like beer or ginger ale! I am intrigued but will have to save that experiment for another time….

    • d-day says:

      I’ve wondered about using ricotta too, but never have it on hand. I think it should definitely work! carbonated beverages sounds interesting! how about champagne?? hmm.. maybe I will try that sometime too! or if you make it I volunteer to be the guinea pig.

  3. ElizMarWilli says:

    Thanks again for the recipe! Seems like the ricotta and brown sugar/ splenda substitution worked out pretty well. Glad you seemed to enjoy them! Will have to make ’em again sometime now that my pantry is finally stocked with normal ingredients. Well, still lacking the sugar, but I’ll work on it. :P

  4. Pingback: recipe: pumpkin pancakes | Bananas, continued

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