Mar 312010

…but they’re still pretty darn good.

Yes, pancakes are a great finger food for toddlers (and adults alike…I seem to be eating all the scraps these days).

I realize that I brought a new life into the world and YES, I’m trying not to taint him in anyway by feeding him crap but, “man-oh-man”,  it’s hard sometimes.

Let’s face it, I LOVE my Mom’s butter laden, all white flour, crazy fluffy pancakes.  You know the kind. The sort of pancake you can “down” in the flash of an eye and not feel full; that is, until you polish off number four. At that point it’s too late and you may as well loosen your belt and have a nap on the couch.

The compromise for us is to use the healthy recipe for our everyday pancakes and keep the old fashioned pancakes for our visits to Grandma and Grandpa’s house. Then, we are rewarded with the pancakes of my childhood (ahhh…my childhood; the land of Tahiti Treat, Alpha-getti and Pixie Stix, but alas that’s a topic for another post).

Bottom line: pancakes are good.

If you have any awesome pancake recipes, please share them with me (good for you or bad for you). Here are the two recipes that we use most for pancakes. Enjoy!

Not My Mother’s Pancakes

1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons baking powder
3/4 teaspoon salt
1 1/2 cups quick cooking oats
2 cups milk
3 eggs, beaten
1/4 cup olive oil or melted butter
1/2 cup mashed banana
1 tsp vanilla extract
1/2 cup frozen blueberries (optional)

Preheat a lightly oiled griddle over medium heat.

In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.

In a small bowl, mix oats and milk. Whisk in eggs and olive oil (or butter). Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in banana and blueberries (if using).

Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

My Mother’s Pancakes
Makes 12 to 14 pancakes, 3 1/2 inches in diameter

1 cup all-purpose flour
2 1/4 tsps baking powder
3/4 tsp salt
2 tbsps granulated sugar
1 egg, well-beaten
1 cup milk
3 tbsps butter, melted

Mix together flour, baking powder, salt and sugar.

Combine well-beaten egg, milk and melted butter in a large bowl.

Add dry ingredients and mix just until batter is smooth.

Drop batter by large spoonfuls on to frying pan or grill. When bubbles form and break around rims of pancakes turn and bake second side until golden.

Note: Pancake batter will thicken as it sits therefore it may be necessary to add a little milk.

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