Wow, talk about a crowd pleaser, this is it. Unbelievably light and fluffy pancakes; the perfect vehicle for pure maple syrup. This is one of the three of the most requested weekend breakfasts, especially with chocolate chips. Switch out the flours as you like to total 1-3/4 cups. And while you can substitute powdered buttermilk (I’ll do it when I’m taking it ‘on the road’ as a pancake mix), it’s just not as good.
Yield: serves 5 or 6 people; makes 34 x 4″ pancakes, using a mostly filled 1/4 cup
- 1 cup white or white whole-wheat flour
- 3/4 c whole-wheat or graham flour
- 1/4 c cornmeal
- 1 t baking soda
- 2 t baking powder
- 1/4 t salt
- 2 c buttermilk
- 1/2 – 3/4 c milk
- 2 large eggs
- 3 T vegetable oil or melted unsalted butter
- maple syrup
- Put the dry ingredients (flour, cornmeal, baking soda, baking powder, and salt) in a large bowl and stir until the mixture is combined.
- Put the wet ingredients (buttermilk, milk, eggs, and 2 T oil) in a small bowl and stir to combine. Add the wet ingredients to the dry ingredients and mix until just combined. Do not keep mixing until it is smooth. If it seems too thick, add another 1/4 c milk (thinner batter will make thinner pancakes; thicker batter will make thicker ones)..
- Put the skillet on the stove and turn the heat to medium. When it is hot, add the remaining 1 T oil or butter.
- Drop ladelfuls of batter into the skillet, and cook until there are tiny bubbles on each pancake’s surface. Using the spatula, flip the pancakes over and cook until golden, about 2 minutes. Serve right away with real maple syrup.
Variation: Make a Pancake Mix
- Add the dry ingredients, plus buttermilk powder for 2 cups buttermilk.
- Directions: Put the pancake mix in a large bowl. In another bowl, beat 2 large eggs, add 2 cups waters, 3/4 cup milk, and 2 T oil or melted butter. Stir the wet ingredients into the dry ingredients, then make pancakes!
I found this recipe in Chop Chop magazine, it’s in the book ChopChop: The Kids’ Guide to Cooking Real Food with Your Family