Basic Pancakes

Basic Pancakes

I’m a pancake kind of girl. I grew up making a chocolate chip version every weekend with my mother. They were inspired by my favorite breakfast spot as a kid, IHOP. In my 20’s, while living in New York City, I used to love meeting friends for brunch at The Royal Canadian Pancake House. Their menu featured pancakes with just about any combination of sweet or savory ingredients. But it was best known for serving the mother of all pancakes, a 17 inch diameter cake. Basically the size of man hole covers, these jacks came three to an order and I NEVER saw any one or group finish them. Like mother like daughter, Scarlett has inherited my appetite for cakes. We eat them easy twice a week. I’ve got to admit, I don’t always make them from scratch.

During the week, I use Arrowhead Mills Multigrain Pancake & Waffle Mix. I love the grainy, fluffy pancakes it whips up and I usually make extra so I can put the excess in the refrigerator for the mornings we’re trying to get out fast for school. I can re-heat those babies in the convection oven lickety split.

On the weekends, it’s a different story. I love to whip up big breakfasts and my favorite are these yummy banana pancakes.

Pancakes

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup spelt flour
  • 2 tablespoons ground flax
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup of unsalted butter, softened
  • 1/4 cup of sugar
  • 2 eggs
  • 3 ripe bananas, peeled and smashed
  • 1 1/2 cups milk
  • 1/3 cup fat free or low fat plain yogurt
  • 2 teaspoons vanilla extract
  • 2 tablespoons agave

Method

Mix both flours, flax, cinnamon, baking soda and salt in a bowl and set aside.

Cream together butter and sugar in a large bowl.

Add eggs, beating well after each.

Stir in bananas, milk, yogurt, vanilla and agave until combined and then fold in the flour mixture.

Warm your griddle with a tablespoon of butter and then pour 1/3 cup of batter onto pan.

Cook 2 to 3 minutes, or until they bubble on top. Flip and cook another few minutes.

Serve warm with agave and then prepare for a carb coma.

 

 

You might also like

By Ingredient

Ginger Pork and Noodles

This aromatic and delicious dish is a recipe from my neighbour, Anne. Actually, it’s not originally Anne’s. It’s a meal she enjoyed at the dinner table of her friend Griff’s

By Ingredient

Curried Pumpkin Soup

We must like pumpkin around here… ¬†Although it was obviously neither right nor true, Ben and I let Esme convince us that she needed to bring in a carved Jack-0-latern

By Ingredient

Maple Glazed Sweet Potatoes and Brussels Sprouts

I never touched a Brussels sprout until I was in my 30s so it always amazes me that Scarlett has loved the little cabbage since she was a wee 5

0 Comments

No Comments Yet!

You can be first to comment this post!

Leave a Reply