Pancake Manifesto

I make a lot of pancakes. It is the most calming way to ease into your weekend. As the pancake authority, here are three recipes I recommend.

I always use white whole-wheat flour (which is a type of its own, although you can also mix white and whole wheat if you already have them) and substitute canola oil for butter. I consider this the height of health, especially combined with a cast iron pan, from which you absorb real iron. This is why we are so robust at Lake Haus.

Add blueberries!

Plain (but not really) whole-wheat:
(makes 12)

1 tbl sugar
1/2 tsp vanilla
1 cup white whole-wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 egg
1 cup milk (buttermilk is best)
2 tbl canola oil

I have made many pancakes which cook nicely and have a good texture, but just taste like flour. The vanilla and cinnamon make these lightly sweet, so you don't have to drown them in syrup.

Lemon poppy seed:
(makes 12)

1 tbl sugar
1 tbl lemon zest
1 cup white whole-wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk (buttermilk is best)
1 egg
1 tsp vanilla
1 tbl lemon juice
2 tbl canola oil
1 tbl poppy seeds

Rub the sugar and lemon zest together before mixing in with the rest of the dry ingredients. Let the finished batter sit for about ten minutes before cooking.

These are DELICIOUS. Put a tiny bit of butter or honey on them.

Corn meal:
(makes 12)

3/4 cup cornmeal
1 cup boiling water
1 tsp salt
1 tbl sugar
3/4 cup white whole-wheat flour
2 tsp baking powder
1 egg
1/2 cup milk
2 tbl oil

Mix salt, sugar, cornmeal, and boiling water. Cover and let sit for five minutes, then mix the rest of the wet ingredients into it, and add the flour and baking powder. Make sure to cook them a little longer than normal because they stay mushy!


The first two recipes are from Joythebaker.com and the third is from Allrecipes.com.