I make pancakes just about every weekend. I made pancakes today, even.
Today’s pancakes were:
Griddle, set on the burners, then
2 cups nonfat milk
2 eggs
1/4 cup canola oil
Beat that together, then added:
1 cup oatmeal
1 cup whole wheat flour
1 tbsp baking powder
1/4 tsp salt
Blended gently until mixed, then
Laid them all out on a hot griddle. A griddle makes a huge difference in the ease of the creation of pancakes. If all you’ve ever used is a fry pan, you’ll have bubbles of joy making them on a griddle.
This recipe made 12 large pancakes. They were served with Grade B maple syrup.
Variants on the above: you can use 2 cups of any sort of flour or grain. Buckwheat’s traditional. Barley flour is less traditional, but a nice, light whole grain. Oatmeal or oat flour is my favorite. You can use 1 1/2 cups white flour with 1/2 cup wheat germ.
If you use buttermilk, you have to put in baking soda, and less baking powder, but I don’t remember the ratio right off the top of my head. You can also use powdered milk or powdered buttermilk without loss of flavor, so pancakes is an easy breakfast when you don’t have enough eggs to make eggs (but you still have a couple of eggs around), and you’ve run out of milk.
I’m a huge believer in real maple syrup. Mrs. Butterworth’s is crap.
