Sunday, August 05, 2007

Pancakes Worth Eating

Pancakes 001
I grew up on good whole wheat pancakes and as a kid I assumed everyone else was eating the same goodness. I was so disappointed the first time I ate pancakes in a restaurant and discovered white pancakes. They looked like pancakes but sure didn't taste like them.
I have to share my recipe with you. I hate to think of other poor children out there eating paste pancakes. These taste so good and are so easy to make. The recipe has been adapted from several sources. The original is from my sister-in-law Lee (she has lots of good recipes at her site), I added my Dad's secret ingredient (corn meal), and my sister Anne's use of 3 eggs.
Whole Wheat Pancakes
3/4 cups whole wheat flour
1/2 cup white flour (I actually use all whole wheat)
1/4 cup corn meal
1 tsp salt
2 Tbsp ground flax seed (optional - this adds more nutrition and fiber)
3 tsp baking powder
2 Tbsp honey
1/2 cup oil
3 eggs
1 1/2 cups milk
Mix dry ingredients in a bowl. In another bowl, mix the wet ingredients and whisk them together well (this is important to dissolve the honey and to make sure the eggs are mixed in).
Add the dry ingredients and mix until just mixed together. Don't over mix (mom's rules).
Heat a skillet or griddle on med heat and spoon or ladle batter on and cook until the bubbles stop popping on top (mom's rules again, helped teach a little kid how to make pancakes).
I have found that using a large ice cream scoop makes good 4" sized pancakes.
This batter doesn't make the pancakes too thick. I like it that way they don't get doughy in the middle (something that little kids just can't stand).
The pancakes aren't complete unless they have home made syrup to top them off.

Homemade Maple Syrup
1 cup white sugar
1 cup brown sugar
1 1/2 cup water
1/4 cup corn syrup
1 tsp Mapleine maple extract (I get it at my local grocery store pretty cheap)
1 tsp vanilla extract
Mix everything but the extracts in a sauce pan and bring to a boil. (the corn syrup keeps the syrup from crystallizing). Boil for 2 minutes. Remove from heat and add the extracts. Store in a bottle in the fridge.

5 comments:

Lucy said...

No I don't eat my pancakes with that much syrup anymore but I needed it for a good photo. We also like these with freezer jam or fresh fruit.

Marylois said...

I thought dad's secret ingredient was soy flour. He must have change his recipe by the time you came along. The soy flour made the pancakes stick to you stomack all day long.

Lucy said...

No, by the time I was born, mom and dad were way out of that phase. Dad has a few recipes over time that are really good. The problem is that he forgets them and they are lost forever. I have written down a few of them, the pancakes, blamange and his oatmeal cookies. I wish I had had the chow main but he hasn't made that in over 23 years and I really miss it.

angeliclenore said...

I made these for breakfast yesterday, and... YUMMY!! We had them with that Blackberry jam/syrup that you sent home with us, and... YUMMY! Owen is the pickiest eater ever and he could not stop talking about how good they were. THANK YOU!

Anonymous said...

This website is absolutely lovely. I did not want to get back to work!

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