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Pancakes

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My kids and I love pancakes on the weekend. It’s a tradition of many families. Most of us buy the store bought pancake mix which makes preparation much faster. I started using an Alton Brown Pancake Mix recipe a few years ago. You can make about 3-5 weekends worth of mix at once. I store it in a Rubbermaid cereal dispenser and use it just like pancake mix. This method is economical, and I have found that I can sneak some fiber with whole wheat pastry flour, omega 3 fatty acids with flax and other nutrients with wheat germ into the mix. This recipe is my take on his original recipe. Mix this up every few weekends and store the mix in a bag or container in the fridge (flax meal keeps better that way). I love using banana slices on the uncooked side. When you flip them over the bananas get a little caramelized and sweet (skip the syrup!)

If I make these on Sunday, then I keep the leftovers in the fridge and I have breakfast for Monday (and even Tuesday, too). This makes for a quick nutritious breakfast on a school day.

Ingredients

See Table See List

PANCAKE MIX

5.5 cups whole wheat pastry flour

whole wheat pastry flour

5.5

cups

¼ cup flax meal

flax meal

cup

¼ cup wheat germ

wheat germ

cup

1 tablespoon baking powder

baking powder

tablespoon

1½ teaspoon baking soda

baking soda

1½

teaspoon

1 tablespoon kosher salt

kosher salt

tablespoon

1 tablespoon brown sugar

brown sugar

tablespoon

PANCAKES

2 cups prepared pancake mix

prepared pancake mix

cups

1 egg (1 large or 2 small eggs)

egg

1 large or 2 small eggs

1 tablespoon butter, melted

butter

tablespoon

melted

2 cups buttermilk (can sub 1.5 cup milk + 0.5 cup plain yogurt)

buttermilk

cups

can sub 1.5 cup milk + 0.5 cup plain yogurt

Method

Mix pancake ingredients in an airtight container and store in the fridge for multiple uses.

Heat skillet or griddle to 350 degrees with thin layer of oil.

Measure pancake mix into a large bowl. Set up a medium-sized bowl and small microwave safe bowl. In the small bowl melt butter until warm, not hot. Separate eggs, placing whites in the medium bowl and yolks in the small bowl with warm butter. Mix egg yolks and butter together well. Put buttermilk (or milk and yogurt) into medium bowl with whites and whisk. Place yolk mixture into milk mixture, whisking continuously until well blended. Put these wet ingredients into pancake mix and whisk until just blended (may still be lumpy). Ladle pancake mixture onto hot grill and place mix-ins on top. Flip over when edges start to bubble and bottom is golden brown. Cook the other side an additional 2-3 minutes until set. Serve warm with favorite topping or fruit.

For a healthy high-calorie version grind a cup of walnuts and fold into the batter. After pouring batter top with slice bananas. Let the banana brown slightly after the pancake is flipped. No need for syrup as this is super sweet and yummy as is!

Babyfood Option:

Babies who are ready for finger foods will enjoy little bits of soft pancake. Skip the syrup and instead fold in bits of fruit like bananas which will get warm and soft when the pancakes are cooked.

Prep time

10 min

Cook time

10 min

Yields/Serves:

10-12 pancakes (5-6 servings)