Saturday Morning Pancakes

March 20, 2010

Growing up, we loved pancakes, always made from scratch.  We even had pancakes for dinner!  I don’t make pancakes as often as my mother did, but when I do, my boys sure are happy!

2/3 cup canola oil
1 1/2 cups milk
2 eggs
1/2 cup whole wheat flour
1 1/2 cups unbleached flour
2 tbs baking powder
1 tbs sugar
1/2 tsp salt
1 large banana, mashed

Preheat griddle or skillet to medium high (should be hot enough for batter to sizzle when poured onto griddle).  Whisk together oil through eggs.  Add flours through salt, combining until smooth.  Whisk in banana.  Batter should be a little runny- if too thick, add a little more milk.  Spoon batter onto griddle.  Cook on first side until bubbly and rising up in the middle, then flip with spatula.  Serve topped with fruit and syrup.  Serves 4-6.

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2 Responses to Saturday Morning Pancakes

  1. Tim on June 22, 2010 at 12:18 pm

    I’m never going back to premixed pancakes. I’ve already recommended this recipe to others. We did leave out the banana from ours and took out the tiniest bit of milk to compensate, but still amazing. Oh, and we added a few drops of vanilla extract. Thank you for sharing!

    [Reply]

    Reply:

    Glad your liked them! In response to your question about French Toast, I think the key is using light, crusty, bread, such as a large baguette or boule, sliced a bit on the thick side. Regular sandwich bread is usually too soft and dense, giving you soggy french toast. And make sure your griddle is hot enough!

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