Tuesday, November 02, 2010

my favorite pancake recipe

for a good portion of my life, i really disliked pancakes.  my dad would occasionally make swedish pancakes and i loved those because they were so sweet and had such a nice texture to them. but, when it came to regular pancakes i would only eat them if they were drowning with fruit sauce and whipping cream. 

when we had children, i began a hunt for a pancake that i wanted to eat.  i had occasionally eaten some whole wheat packaged pancake mix made by Krusteaz without complaint....but, I still didn't have a love for pancakes.  this changed 2 years ago, when i came across this recipe.  i have issues with texture, and that was my problem with pancakes.  this pancake changed that, i think it's the addition of the corn meal.  or maybe my taste buds have just deadened evolved as i've gotten older.   

like many recipes, i've modified it many times to make it work for us.  so i am sharing the modified version here. 

i had a friend over this weekend and we tripled the recipe and fed 3 adults and 8 children with it.

Preheat oven (if you are going to make them all first and then serve them at once) to keep cooked pancakes warm.

Multi grain Pancakes

1.5 cups whole wheat pastry flour
1/3 cup quick-cooking (or not) oats
1/3 cup yellow cornmeal
1 T. sugar or agave
2 t. baking powder
1/4 t. baking soda
1 T. black strap molasses
2 c. milk, soy milk, rice milk (i've used all 3 and a combo of all 3 and it works)
    if i'm wanting to stretch this a little i'll use a little more liquid and make nice thin pancakes

Mix all dry ingredients together in large bowl.  Mix wet ingredients in a separate bowl.  Add wet ingredients to dry ingredients and mix until just blended.

Cook on a preheated, greased skillet for about 2 minutes a side (or until lightly browned)

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