Basic Pancakes

 (My Grand Sous Chef)

This is the basic pancake recipe that I have used for the past 26 years or so.  So very simple that buying a mix is almost pointless.  With variations on the recipe you can have any number of flavors, from fruit and nuts, to sweet potato or pumpkin.  Throw in the optional ingredients or keep it simple, these pancakes make a terrific breakfast— or whichever meal you choose!

 2 C Milk

1 to 3 Eggs

1/4 C Canola Oil or melted Butter

2 tsp. Baking Powder

1/2 tsp. Salt

2 C Whole Wheat Flour (or 1 C white flour + 1 C whole wheat)

In a mixing bowl (with a pour spout, if you have one) combine the dry ingredients and mix thoroughly using a whisk.  In a separate bowl, combine the wet ingredients, mixing thoroughly with the whisk, and stir into the dry ingredients using a wooden spoon, stirring only until large lumps disappear.  Cook on lightly greased skillet or griddle over medium heat.  Turn when large bubbles pop; remove when pancakes stop steaming.  Keep warm until served.

*For Buttermilk pancakes substitute buttermilk (or sour milk) for milk, omit 1 tsp. baking powder and add 1 tsp. baking soda.  Sour milk may be made by adding 2Tbsp. vinegar or lemon juice to 2 C milk.

Flavor options:  Add any of these to to the basic or buttermilk batter:

1 tsp. vanilla; 3/4 C applesauce; 1 C blueberries; 1 C chocolate chips; 1 C chopped apples or pears; 1 mashed ripe banana; 1/2 C chopped walnuts or pecans; up to 1 tsp. cinnamon or nutmeg.

Top with real Maple syrup, (of course) or melted jam- Apricot is my favorite!