Saturday is pancake day in the Voss household. (It used to be "Waffle Saturdays" but since our family has gotten a little bigger now, it takes all morning to make enough waffles, plus our waffle iron is kind of broken now....) We get up, have a leisurely morning, and make a double recipe of pancakes. I added a little sugar to the batter so they are slightly sweet, and don't need any syrup. Then we eat them right off the pan, so no dishes! The double recipe makes enough that after everyone is full, there are plenty left over to put in the freezer. This makes a great breakfast for Sunday morning, which is always busy and short of time as we try to get out the door for church. Just pull a couple of pancakes out of the freezer and pop them in the toaster - they reheat very well!
Here is my pancake recipe, which I have perfected after much trial and error:
(note: this is the double recipe, but you can halve it if you don't need so many or want leftovers)
Ingredients:
2 cups unbleached all purpose flour
2 cups "white" whole wheat flour or whole wheat pastry flour*
4 generous teaspoons baking powder
2 teaspoons salt
1 cup sugar or honey**
Here is my pancake recipe, which I have perfected after much trial and error:
(note: this is the double recipe, but you can halve it if you don't need so many or want leftovers)
Ingredients:
2 cups unbleached all purpose flour
2 cups "white" whole wheat flour or whole wheat pastry flour*
4 generous teaspoons baking powder
2 teaspoons salt
1 cup sugar or honey**
4 eggs
3 cups milk
1 cup coconut milk***
3 Tablespoons vanilla
*I also use spelt flour in place of the whole wheat sometimes, or 1 cup of each
**I like to add the sugar so the pancakes are a bit sweet, and you don't need syrup, which cuts down on the mess with little kids, but you can omit it if you want to eat them with syrup
*** coconut milk has a consistancy similar to cream and makes really light, fluffy, and delicious pancakes. You can buy it canned in the Asian foods section at the grocery. If you can't find coconut milk, you can use 1 cup of plain yoghurt instead.
Directions:
Place all ingredients in a large mixing bowl and beat with electric beater until smooth. Heat non-stick griddle or pan over medium heat. (make sure the pan is quite hot before cooking). Melt about half a tablespoon of butter on the hot pan until it is thoroughly greased. Using a cup measure, pour batter into small rounds on pan. (I found that 1 not-quite-full measuring cup is perfect for 4 pancakes, which is what fits on my square non-stick pan.) Once bubbles appear on surface and the edges appear slightly dry, flip the pancakes and cook the other side. They should cook fairly quickly - just a minute or two, depending on the heat of your stove and griddle. Remove from heat and repeat with the rest of the batter. You don't need to grease the griddle every day - maybe just once halfway through as all the butter wears off.
3 cups milk
1 cup coconut milk***
3 Tablespoons vanilla
*I also use spelt flour in place of the whole wheat sometimes, or 1 cup of each
**I like to add the sugar so the pancakes are a bit sweet, and you don't need syrup, which cuts down on the mess with little kids, but you can omit it if you want to eat them with syrup
*** coconut milk has a consistancy similar to cream and makes really light, fluffy, and delicious pancakes. You can buy it canned in the Asian foods section at the grocery. If you can't find coconut milk, you can use 1 cup of plain yoghurt instead.
Directions:
Place all ingredients in a large mixing bowl and beat with electric beater until smooth. Heat non-stick griddle or pan over medium heat. (make sure the pan is quite hot before cooking). Melt about half a tablespoon of butter on the hot pan until it is thoroughly greased. Using a cup measure, pour batter into small rounds on pan. (I found that 1 not-quite-full measuring cup is perfect for 4 pancakes, which is what fits on my square non-stick pan.) Once bubbles appear on surface and the edges appear slightly dry, flip the pancakes and cook the other side. They should cook fairly quickly - just a minute or two, depending on the heat of your stove and griddle. Remove from heat and repeat with the rest of the batter. You don't need to grease the griddle every day - maybe just once halfway through as all the butter wears off.
Enjoy straight off the griddle or smother in syrup, jam, or honey. Put half in a ziploc bag in the freezer and have quick breakfast whenever you want - just pop in the toaster on a low setting.
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