The homey smell of pancakes cooking on Saturday morning transports me back to when I was a child. My father cooking pancakes over a cast iron griddle as I sneak behind him and snag a golden brown piece of heaven. Quickly as I came I retreat with my spoils of sneakiness, and slather the cake with creamy smooth butter, and sweet amber maple syrup. As I take a bite the syrup, butter, and the steaming hot pancake with its crisp golden edges compliment each other in what can only be described as pure bliss.
As my father did before me I now cook pancakes for my children most every Saturday morning. However, being more health conscientious than he, I have adopted my own healthier recipe that is still sure to please. Even though they contain no butter or sugar my children beg for them for dinner as well, and demand I make extra so that they might pop them in the toaster on schools days.
- 2 eggs
- 1/4 cup canola oil
- 2 cups whole butter milk
- 2 tsp baking soda
- 1/2 cup wheat germ
- 1/2 tsp salt
- 1 1/2 cups whole wheat pastry flour
As stated above the kiddos beg for pancakes for dinner, here a staple in our home is shown; chicken & pancakes.