I think I have mentioned these pancakes three or four times here on the blog, so I thought it was high time I share the recipe! I LOVE pancakes. They remind me of Sunday mornings when I was a child. Our Sunday morning breakfast often consisted of pancakes made from a boxed dry mix, topped with maple syrup full of corn syrup, with bacon and scrambled eggs on the side. My brother and I loved it! I've become a little bit more educated about food since the boxed pancake mix days and have been hunting for a healthier pancake. I have tried many recipes that lacked in flavor or were really dry - or both...
I recently found this recipe in Megan Gordon's cookbook, Whole-Grain Mornings. Friends, these are the pancakes I have made for myself many times for breakfast and dinner. I made them for my dad on Father's Day and made them for my grandfather for breakfast last week. They both raved about them. These are the pancakes I hope to serve to my own children on Sunday mornings. They are so full of flavor, fluffy (my pancakes MUST be fluffy), and are far from dry. Most importantly, I forget that the pancakes are healthy as I am eating them! I always add a little lemon zest to wake up the flavor even more, but have also added blueberries a few times since they are in currently in season. So good! The recipe is also convenient because you can mix the dry ingredients ahead of time and store the mix until you are ready use it. The dry mix also makes a great gift to a new mom or good friend. Oh and they freeze well, too! I just can't say enough good things about them...
Here is what you need and what to do:
Pancake mix (makes 4 batches):
2 cups unbleached all-purpose flour
3/4 cup buckwheat flour
1/2 cup spelt flour
3/4 cup rolled oats
3 tablespoons natural cane sugar
2 tablespoons baking powder
2 teaspoons baking soda
1/2 teaspoon kosher salt
Add all of the ingredients to a large bowl and stir until everything is combined. Pour the ingredients into a large jar or plastic resealable bag. Store for 6-8 weeks in a dry cool area. It will last even longer (3-4 months) if stored in the refrigerator. Mix the ingredients well before each use.
Pancakes (makes 6-7 large pancakes):
1 cup pancake mix
1/2 cup whole milk (skim milk works, too)
1/2 cup buttermilk
1 teaspoon unsalted butter, melted & slightly cooled, plus more for the pan and for serving
Zest of half a small/medium lemon
1. Add the milk, buttermilk, egg, butter, and lemon zest to a medium bowl. Whisk until combined. Add the pancake mix to the milk mixture and whisk until the batter is smooth. Then let the batter rest for 10 minutes. If the batter is too thick once it rests, add a little milk to loosen it up.
2. Melt a little butter to a nonstick griddle or large skillet that is over medium heath. Use a 1/4 cup measure to scoop the batter on the pan. Cook on the first side for about 2 minutes or until you see a few bubbles. Flip the pancake and cook on the second side for 1 to 2 minutes. Add a little more butter to the pan as you make each batch.
3. Serve the pancakes warm with a little butter and/or warm 100% pure maple syrup or honey.
These freeze well! If you have leftovers, place them on a plate or cookie sheet (one that will fit in your freezer) lined with parchment paper. Put them in the freezer for about 10 minutes, or until frozen. Don't forget about them (as I have a few times)! Once they are frozen, place them in a well-sealed freezer bag. When you are ready to eat them, heat them up in the microwave for 1-2 minutes. If you heat them up in the oven, place them in a single layer on a cookie sheet and cover them with foil. Bake on 375 degrees for about 8-10 minutes or until hot.
Images by me