My kids love pancakes, and they do make a cheap meal. However, when I make pancakes from a mix I feel like I’m feeding us empty calories, and I often feel sick after eating them. My husband feels sick enough that he usually won’t eat them.
Twitter friend Stephanie Stricklen recommends Bob’s Red Mill 10-Grain Pancake and Waffle Mix, and I have every intention of trying it at some point. But in the meantime, and in the interest of the family budget, I decided to try from-scratch whole-wheat pancakes.
I adapted this recipe from Cooking Light; I doubled it and added cinnamon and vanilla. The pancakes were delicious. They were light, fluffy and flavorful. The kids devoured them, although the eldest (13) suddenly developed an aversion to the flavor after I mentioned the whole wheat. This was after she’d taken a second helping, though.
The leftover pancakes will go into lunches tomorrow, with toppings. I got this idea from 100 Days of Real Food, where Lisa Leake often packs leftover pancakes and waffles for her kids.
Whole Wheat Buttermilk Pancakes
makes about 32 4-inch pancakes
1 1/2 cup all-purpose flour
1/12 cup whole wheat flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 cups low-fat buttermilk (or use 2 3/4 cup milk w/ 3 tablespoons of lemon juice or vinegar)
2 tablespoon vegetable oil
3 large eggs
1 teaspoon vanilla extract
Combine all dry ingredients in a large bowl, stirring with a whisk. In a medium bowl, combine buttermilk, oil, eggs and vanilla, stirring with a whisk. Add liquid ingredients to the dry ingredients, stirring just until moist (batter will be lumpy).
Heat a nonstick griddle or skillet over medium heat (I use an electric griddle at 350 degrees). Grease it with butter or cooking spray. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter. Or applesauce and jam. Peanut butter and bananas!