Exams just ended and I celebrated with a long visit to the Farmer’s Market and some incredible pancakes. Pancakes are one of the easiest foods to make, and (contrary to what everyone in my family believes) don’t necessitate bisquick (yuck), butter, or syrup to taste fantastic.
Basic whole-wheat pancakes:
1 c. unbleached, whole wheat flour (I prefer King Arthur)
2 teaspoons baking powder
1 c. low-fat milk*
Preheat a little olive oil in a nonstick pan over medium-low heat. Combine the flour & baking powder first, and add any additional dry spice you might like (cinnamon, nutmeg, ginger, orange zest, etc.). Mix in the milk & egg until you reach “spoon drop” consistency.
All the normal rules apply here. When the oil is hot (but not smoking), drop spoonfuls of batter into the pan. Flip when they bubble in the center. I can comfortably fit 4 cakes in my little pan, so I normally do 2-3 batches, keeping finished cakes in a warm oven until all have cooked.
We enjoyed these with walnuts, greek-style vanilla yogurt, and some cranberries cooked with a little orange juice.
*Fresh milk available from Homestead Creamery, a dairy in the Blue Ridge Mountains, at Earthfare in Greensboro.