When it comes to pancakes, the varieties are endless. Around here, we never tire of breakfast and I have many, many variations on this breakfast favorite. This Pig has a mean pancake inventory, and so I’ll reveal eight of these pancake gems to you in the coming weeks. They can be sweet or savory, simple or fancy, and served with any number of toppings.
I love pancakes so much that I could eat them any time of the day: breakfast, lunch, or even dinner!
This is the first installment of our eight-week series on pancakes. Each Tuesday, we’ll post a quality pancake recipe that’s good enough to be on your breakfast (or even breakfast-for-dinner) lineup.
I like this recipe, which uses some whole wheat flour and wheat germ and/or ground flaxseed, because it makes the pancakes a bit heartier than the typical pancake. Even so, they are not too dense and lend themselves to all sorts of variations. This recipe makes about 20 four-inch pancakes or enough to feed 5-6 people.
Without further ado, here you go.
Basic Bacon Scouts Pancake
Prepare and heat your griddle by lightly greasing with butter, oil or spray, and heating it over medium heat. The griddle is ready when a few drops of cold water flicked onto the surface bounce and sputter.
Whisk together in a large bowl:
1 cup whole wheat flour
3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats or quick-cooking oats
2 TBSP Wheat germ or ground flaxseed (optional)
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
Whisk together in a separate bowl:
1 3/4 cups milk
4 TBSP butter, melted
1/4 cup honey
Pour the wet ingredients into the dry ingredients and whisk them together just until combined. Spoon or pour 1/4 cupfuls of batter onto the griddle for each pancake. Cook until bubbles appear and some have popped on the top of each pancake. Flip them over with a spatula and cook until the underside is slightly browned. Serve or keep warm in an 200 F oven.
Serve with maple syrup, pats of butter, and a side of delicious gourmet bacon.
Pip the Pig