Who doesn't love a stack of fluffy, delicious, carb-loaded pancakes?! Pancakes have been a favorite Saturday morning meal since I was a little girl, slathered with butter, and dripping with syrup! I can remember as a little girl waking up on Saturday mornings excited for breakfast because it meant warm pancakes instead a bowl of cold cereal, or waking up to the smell of apple pancakes and sausage cooking at my Grammie's house (and most likely they were in the shape of snowmen)!
The twist with this recipe is that it's a bit more hearty than a normal pancake recipe and it certainly does not include the works "Bisquick" or "Aunt Jemima". These pancakes are made with white and whole wheat flours along with a bit of ground flax meal for a more hearty taste and texture. These will fill you up with out feeling loaded down with meaningless carbohydrates and calories. Truly delicious and worth the extra measuring it takes to make from scratch!
Be sure to serve with 100% real maple syrup and I love a good berry sauce, as well!
Fluffy Pancakes
1 1/2 cups milk
4 Tbsp. white vinegar
1 1/2 cups All purpose flour
1/2 cup whole wheat flour
1 Tbsp. ground flax meal
4 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
4 Tbsp. butter, melted
dash of cinnamon and vanilla (if desired)
Pre-heat griddle to 375 degrees.
Measure milk into a small bowl and add the vinegar. Set aside.
Mix together all dry ingredients.
Whisk eggs into milk and vinegar mixture and add to dry ingredients. Combine until there are no visible dry ingredients. Do not over stir.
Add melted butter to batter and carefully fold in until just combined.
Pour large spoonfuls (I use a small ladle) of batter onto hot griddle. Cook pancakes until bubbles start to pop, before flipping. Once flipped, cook for another 1-2 minutes until the inside are cooked through. Serve warm with syrup or berry sauce.
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