A year or so ago, Maya gave me the recipe she was using for pancakes at the time. I had never made pancakes from scratch before, and even my Bisquik attempts had failed. Nevertheless, I gave them a try and they turned out great. For quite some time I made double batches once or twice a month and kept all of the extras stored in the freezer. That way I could grab a couple whenever I was short on time. A couple of minutes in the microwave and I was in business again!
But after a while, I got lazy. Dirtying up all of the dishes and standing around making pancakes seemed like too much effort. I mean, even a single batch of 8 pancakes could take forever, as I only have a 3/4 sized stove in my studio and thus can only cook in small frying pans, lest the food cooks unevenly.
On Tuesday, I decided it was time to get off my butt and get over this bout of extreme laziness. On Tuesday, I made pancakes. Whole Wheat Buttermilk Blueberry Pancakes.
Like those measuring cups? Valentines Day 2010. I’m a lucky woman– Heart Shaped Measuring cups and PEZ dispensers!
Yeah, ignore the dirty dishes, sink, counter, stove top…really…I’ve been L-A-Z-Y lately…
See? I’m serious. Two pancakes at a time. I usually make double batches of pancakes, so it takes at least an hour.
I ran out of blueberries about 1.5 batches in. I had a can of pumpkin sitting around…and exactly a 1/2 cup of flour left, so I made a half batch of pumpkin pancakes. I had never made pumpkin pancakes before, but I’ve played around with this recipe several times with great success, so I just added 1/2 cup of pumpkin, a teaspoon of cinnamon and a dash of nutmeg to the batter.
Tasty pancake-y goodness!
I wrap the pancakes up in twos. I take two pancakes, wrap them up in wax paper, making sure that a layer of wax paper is separating the two cakes–this allows me to only eat one if I want. (Without the wax paper, the cakes get stuck together.) Then I wrap them in plastic wrap. Lastly, I put all of the two-packs into a freezer bag. They keep for quite a long time and it’s easy to grab a pack, toss them into my purse and heat them up at work and have them at my desk…yum!
In the moment, I decided on one blueberry pancake and one pumpkin pancake with a little syrup. There was only one egg left, so I decided to cook it up over easy. Deliciousness.
Maya’s Recipe for Whole Wheat Honey Flax Pancakes:
1 cup whole wheat flour
1/4 cup ground flaxseed
1/2 tsp salt
3/4 tsp baking powder
3/4 tsp baking soda
1 cup nonfat milk
1 tbsp honey
Mix flour, flax, baking powder, baking soda and salt in a medium bowl. Pour milk and honey into a measuring cup. Whisk in egg. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
Heat non-stick pan over medium heat. Add batter 1/4 cup at a time, making sure not to over crowd. Cook until golden brown or bubbles appear and edges dry out slightly, flip, and cook an additional 1-2 minutes.
Number of Servings: 8
As I say, I change up the recipe all of the time. I’ve made chocolate hazelnut pancakes, banana pancakes, strawberry pancakes and other flavors too. Sometimes I use a whole egg, other times, egg whites. Sometimes low fat buttermilk, other times whatever milk is in my fridge. It’s a good recipe to use when you’re wanting to mix things up.
I think Maya has had several improved pancake recipes since she passed this one to me. Maybe one day you’ll all get lucky and she’ll do an official pancake post.
I think my pancake obsession is back!
Are you a pancake or a waffle person?