Pancakes are like hamburgers: the more you put in the mix, the better they are.
This recipe serves a hungry family of 4 with some leftovers, which make great mini PB&J sandwiches for lunch later in the day.
- Mix together dry ingredients
- Mix togther wet ingredients (except for the melted butter)
- Mix dry, wet, and melted butter at the same time
- Cook in heavily buttered pan on medium heat
Batter will be thick! You can milk/water it down, but it should be thick.
|1||Cup||Whole Wheat Flour||You can replace both flours with White Whole Wheat, I go back and forth on what I prefer|
|3/4||Cup||All Purpose Flour|
|1/2||cup||Cornmeal||Using Blue Cornmeal is great! But requires an extra glug of milk to keep things from getting too thick|
|3/4||cup||Lightly crushed pecans or walnuts|
|1||large (or 2 small)||Diced apple1||Or a mess of blueberries, thaw first if they’re frozen otherwise the cakes’ll be runny in the middle|
|1||tsp||Flaxseed||Optional, good for health|
|2 1/4||cups||Buttermilk||or milk with a tbsp of lemon juice or a few tablespoons of yogurt mixed in|
|3||whole||Eggs||If halving the recipie, either 1 or 2 eggs works|
|1/4||cup||Melted or lightly browned butter||Pour this in when mixing the wet and dry as it starts congealing immediately|