Kristin’s Spiced Pancakes

from Daniel Larkin
to Kristin Larkin

Did you have that whole-wheat pancake recipe you made when I visited a while back?  I tried to make some the other day with a 1-1-1 mix of whole-wheat flour, buckwheat flour and brown rice flour; and they kinda sucked.

If you could send me the recipe, I’d love to post it on TwoDudesFood.  I know a blog with a dozen followers isn’t any real incentive, but it would be fun to have a guest cook!

from Kristin Larkin
to Daniel Larkin

Ok so I found it! These pancakes are very tasty, and even my kids love them. Your grains can be switched around a bit, as long as your total going in equals one cup. For instance, I sometimes cut the oats or the cornflour in half and add 1/8 cup of freshly ground flax seed. See what you have around and use it to your advantage!

  • 1/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup cornmeal
  • 2 teaspoons raw sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, beaten
  • 2 tablespoons whole plain yogurt
  • 2 tablespoons milk
  • 2 tablespoons water

Mix dry ingredients in one bowl, and wet in another. Pour the wet into the dry and mix until it’s just moistened. Heat a skillet over medium heat, and coat with cooking oil or butter (I like butter, almost always :). Pour about 1/3 cup of batter per pancake onto the skillet.

Cook until bubbles begin to form in the center, then flip and cook until browned on the other side. Top with fruit, syrup, honey or whatever floats your boat!

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