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!
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.
- 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.
- In addition to milk, add 1/2 c. cottage cheese.
- Reduce milk to 3/4 c., add 1/2 c. yogurt.
- 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.