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.
|Whole Wheat Flour
|You can replace both flours with White Whole Wheat, I go back and forth on what I prefer
|All Purpose Flour
|Using Blue Cornmeal is great! But requires an extra glug of milk to keep things from getting too thick
|Lightly crushed pecans or walnuts
|large (or 2 small)
|Or a mess of blueberries, thaw first if they’re frozen otherwise the cakes’ll be runny in the middle
|Optional, good for health
|or milk with a tbsp of lemon juice or a few tablespoons of yogurt mixed in
|If halving the recipie, either 1 or 2 eggs works
|Melted or lightly browned butter
|Pour this in when mixing the wet and dry as it starts congealing immediately