Perfect Pancakes

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The Perfect Pancake Recipe

If last winter was the season for hearty muffins, I’ve declared this winter to be the season of the hearty pancake. As a mother of four (and one a baby who I am still breastfeeding), mornings are no time to mess around with low blood sugar–theirs or mine.

The thing I love about pancakes is that you can make a huge batch all at once, store them in the fridge or freezer, then pop them in the toaster for a quick and delicious breakfast. It helps that my husband, who grew up on a farm, still has a functioning sugar house back at home. My in-laws keep us stocked year round with homemade 100% pure Michigan maple syrup.

If you are like me though, a breakfast of Bisquick pancakes topped in liquid sugar (and maybe a strawberry or two) only leaves you feeling headachy, hungry, and foggy, less than two hours into your morning.

That is why I have been on the search to create the perfect pancake. One that is actually hearty, healthy, and still delicious.

There are hundreds of recipes available for hearty pancakes, but this is one I created by simply playing with different ingredients. I needed something heavier than an all-white flour base, included a little bit of protein, but still sweet enough to trick my children into loving it.

I think I have finally created the perfect pancake.

[su_box title=”Ingredients” style=”default” box_color=”#333333″ title_color=”#FFFFFF” radius=”3″ class=””]

• 1c. flour, white or whole wheat
• 1c. non-wheat flour (almond, oatmeal, amaranth)
• 1/2 – 1c. rolled oats
• 1t. baking powder
• 1t. baking soda
• up to 1/2c. sugar (white or brown), optional
• 2c. milk (reg, soy, almond, etc), (more or less for desired consistency)
• 2T. oil (veg, canola, olive, coconut, whatever)
• 1 egg
• 1t. vanilla extract, optional
• dash salt, optional[/su_box]

Instructions

1. In a large bowl, combine dry ingredients. Mix well. In a separate bowl (or a large glass measuring cup, if you are like me) combine wet ingredients. Mix well.
2. Gently stir wet and dry ingredients together. Do not over-stir. Scoop or pour batter onto a 400 degree non-stick or well oiled griddle. Brown on both sides.
3. Serve immediately, or let cool on a flat surface before storing in the refrigerator or freezer for a quick breakfast on a busy morning.

Help, My Toddler is a Picky Eater! 

How many of us have dealt with a baby who suddenly refuses life giving breastmilk or formula, but then refuses to eat anything but Cheerios? Just me?

So here’s my secret. This pancake base is perfect for mixing basically anything else into. The result is quick, ready-made, handheld, toddler food. I’ve basically blended leftover everything and put it into pancakes and called it a meal for my 1 year old. Mashed bananas? Check. Cooked squash, carrots, corn, even broccoli? Check. Spaghetti and meat sauce? Check.

Note: we tried leftover salmon just once. It has, so far, been the only one that was rejected.

You might have to adjust the liquid to figure out the perfect consistency, but in all, these pancakes still come out hearty, yummy, fluffy, and delicious. It helps here that I have a good blender, but as your child can chew more, you can leave some things chunkier and it still works great.

Boost Your Pancakes with Super Foods

Whether these pancakes are for you or for your kids, the beauty of this recipe is that it is a great base for a great batter, but it is completely versatile. You can play with extra ingredients (pre-cooking) and see what you like. I’ve added random healthy ingredients to these and though the result is always a little different, it has always continued to be yummy.

You may have to vary cooking times or heat (or liquid or flour amounts) in order to end with normal pancake consistency. I’ve found this is a great way to get my kids to eat more veggies, add a little vitamins and energy, and use up leftovers or abundant garden bounty in the summer. Each of the following additions (not all at once) has had an equally favorable result:

[su_box title=”Optional Add Ins” style=”default” box_color=”#333333″ title_color=”#FFFFFF” radius=”3″ class=””]

• ground flax seed (1/2c.)
• wheat germ (1/2c.)
• 1-4T. brewer’s yeast (if you are breastfeeding)
• chopped nuts
• dark chocolate chips
• blueberries
• Craisins, raisins, or other dried fruit
• 1-2 bananas, overripe and blended with the milk
• 1 medium zucchini squash: blended or finely chopped
• 1/2c. – 1c. pre-cooked acorn or butternut squash
• 1/2c. pumpkin puree (this is one that makes the batter VERY moist and requires more baking powder and a little extra flour)
• cinnamon, pumpkin pie spice, vanilla (mix your spices to compliment your add-ins)[/su_box]

Brewer’s Yeast comes in a canister and is usually found in the vitamin section of a place like Whole Foods, or can be ordered off the Internet. It is a secret and very powerful ingredient, that adds tons of vitamins and minerals, and, for the breastfeeding mom, aids in milk production. It is a powder and has a nutty flavor. I store mine in the refrigerator.
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Flax seeds can be found whole or pre-ground. I buy mine whole (they come in a bag) and grind them in a coffee grinder. Flax seeds are an excellent source of fiber and omega 3 fatty acids. I don’t actually notice a major flavor difference with or without the flax seeds but some people complain they taste fishy. I store mine, again, in the fridge, if that helps.

I love these pancakes topped with seasonal fruit, like peaches and blueberries, but they are also great smeared with just about any nut butter and topped with cut up bananas. In the heat of summer, they make an excellent alternative to baking muffins in a hot oven.