It’s been a while, and I apologize. I offer you today a wholegrain pancake recipe that you will love. And how do I know you will love it? Because the children watched me add all the ingredients with disdain, but inhaled them at a speed that would make a learjet jealous.
I have a few batter bowls with a handle and pour spout that I use for pancakes. I like to pour them into the pan; the Mister uses a measuring cup, I think. Whatever works for you is what you should do.
In the batter bowl, combine 1 1/2 cups of flour (I used 3/4 cup whole wheat and 3/4 cup all-purpose), 1 cup of oatmeal (rolled or quick), 1/4-1/2 cup cornmeal, 2 teaspoons each baking soda, baking powder, and cinnamon, 4 Tablespoons sugar, 4 Tablespoons oil or applesauce, and 2 eggs. Add a scant 2 cups milk or buttermilk, so the batter is not too thin and not to thick. You can also use plain or vanilla yogurt. That is good, too.
I fry them in my large cast iron pan that is brushed with vegetable oil. When the edges look firm, and the bubbles that rise to the surface have popped, it’s time to flip. I cook pancakes at a very low temperature because I get distracted by other things and burn them, and that makes the short people irate.
Yesterday when we ate these, the children requested blueberries and chocolate chips. It was a little much for me, as pancakes are the one bread-based treat I prefer without chocolate. And of course we doused them with good old fresh New York Maple Syrup. Can’t beat that.