Recovering with pancakes

My poor sick children are finally getting over their colds. Cally is in the mood for some comfort food and I know just what I’m going to whip up.

Every Saturday when I was a kid my dad made pancakes. They were our thick, fluffy ritual and they were delicious! We kids devoured them as soon as they hit the table, lathering them in margarine and dousing them in sugary syrup. When you grow up eating pancakes once a week they become a part of your very fiber. I can cut out a lot of things but please, please don’t ever ask me to cut out pancakes! Those rich, spongy hotcakes are still where I go when I want comfort food but I have to admit, when I cook flapjacks using dad’s original recipe I feel a little guilty. As a kid things like bleached flour and refined sugar are as meaningless as stock value and the price of gasoline but as an adult, and in particular, as a mom trying to prepare healthy meals for the family- I’m afraid dad’s tried and true recipe falls somewhere between a serious blood sugar spike and wheat intolerance. I’ve messed around with his original recipe a lot, sometimes with heavy regret but after enough dibbling and dabbling I’ve finally found a healthy and delicious dad-inspired solution. These pancakes will fill your belly and still show you the love. Gosh it’s great to have it both ways!

Preheat your griddle to 300F

Combine:

1c. whole wheat flour (if you can get organic, fantastic!)

1c. buckwheat flour (again, organic is best)

2 heaping tsp of baking powder (this is adapted from dad’s recipe and ‘heaping teaspoons’ that is the measurement he gives but if you want a more accurate measure, just use a Tbsp)

1/2 tsp salt

1 c. frozen blueberries

In a 4c. measuring cup put:

3 eggs, beaten

Fill measuring cup to 2 c. mark with milk

add 8 Tbsp vegetable oil

add 3 Tbsp maple syrup

Make sure both your wet and dry ingredients are well mixed before you put them together. The baking powder starts to work immediately so the quicker you get everything mixed up the better. Also the less you stir, the fluffier your pancakes will be.

Grease the griddle with butter (you only have to do this for the first batch) and spoon pancake batter onto the grill. When the edges look firm and the bubbles in the batter have popped it’s time to flip. The second side cooks faster.

Serve with fresh fruit, berry or maple syrup and real butter. These freeze well and are a wonderful, easy snack to send with your kid to school.

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