I’ve been told my pancakes are pretty good, and they are. Here’s the recipe.
- 1 cup milk (or ¾ cup when using white flour)
- 1 egg
- ¼ tsp salt
- ½ tsp vanilla
- 2 Tbsp oil, butter, honey or syrup
At this point you can add some fruit if you wish. I’ve tried apples and bananas. (I’ve also tried chocolate chips, but chocolate isn’t a fruit, unfortunately.)
- ½ cup apple, diced
- ½ banana, diced or mashed
Mix it all up really well, start heating the griddle, and add:
- 1 cup flour, whole wheat
- 2 tsp baking powder
- 1 Tbsp sugar
- ½ Tbsp cinnamon (optional; good with apple)
Mix it up just enough to get the clumps out. (Extra mixing will counter some of the “rise” effect of the baking powder.) Pour a third of a cup of batter on the griddle, flip the pancake when its bubbles stop rising or its edges change in texture, and give it about ¾ of the time on the other side. (If you think the first pancake is too thick you can add milk. If it’s too thin, add flour.) Repeat.
This makes about six ¼-pound, 5-inch pancakes, or more if you added fruit. I’m usually full after eating three, and I can only eat all six in one sitting if I’m really hungry.
Toppings my family and friends have enjoyed include yogurt, applesauce, chopped pecans or walnuts, fruit jelly, butter, and, of course, maple syrup. Just remember that it doesn’t do you much good to eat a healthy pancake if you drink twice as much maple syrup in the process.
Happy eating!
