Tuesday, August 25, 2009

Joy of (Modified) Pancakes

We love to mix up the grains when it comes to pancakes, and I have found that the basic recipe from The Joy of Cooking is very forgiving. Whatever combination of grains or kinds of milk I've used, the pancakes always come out tasty. I've included the original and my substitutions. Serve with blueberries, bananas, strawberries or a drizzle of pure maple syrup.

Makes about 12 5-inch cakes

Whisk together in a large bowl:
  • 1 1/2 cups all purpose flour (1/2 C whole wheat flour, 1/2 C oats, 1/2 C quinoa flakes, 2 T flax meal)
  • 3 T sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
Whisk together in another bowl:
  • 1 1/2 cups milk (1 1/2 C soy, rice, or almond milks, or a combination)
  • 3 Tablespoons unsalted butter, melted (3 T Smart Balance Light)
  • 2 large eggs
  • 1/2 teaspoon vanilla (optional)
Pour the wet ingredients over the dry ingredients and mix together until just combined. Fold in sliced bananas, blueberries, walnuts (or save them for your topping). Spoon 1/3 C batter onto the griddle (or pan at medium heat) and cook until the top of each pancake is speckled with bubbles. Flip, cook, and eat! Keep warm in the toaster or a 200 degree oven if you aren't quite ready to munch.

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