All time favorite breakfast food. Not going to lie. It’s pancakes. When our office manager asked if I’d be willing to make the new interns breakfast this morning, I was pretty sure that I’d be making pancakes. Purely and simply because I’m selfish. And I like pancakes.
I combined a few different recipes to come up with this one. It turned out pretty alright, if I do say so myself! Gather the suspects:
- 4 Tbs. butter (the real stuff, people)
- 2 eggs
- 4 Tbs. sugar
- 1 tsp cinnamon
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup whole wheat flour
- 1 cup unbleached white flour
- 1/2 cup wheat germ
- 2 cups milk
Alrighty, melt your butter and beat your eggs and dump them both in a mixing bowl. Add everything else and mix it all together.
Spray (or butter or oil) a frying pan so that the pancakes won’t stick. Let the pan sit on medium heat for a couple of minutes so that the pan warms up. Now, it’s totally up to you how much batter you want in each pancake. I use somewhere between a 1/4 and a 1/3 of a cup. If you want pancakes as big as your head, you’ll need more.
A couple of things to bear in mind:
- When the pancake batter starts to bubble on the top, the pancake is ready to flip.
- Don’t let the stove get to hot (medium heat is more than sufficient) as you will quickly cook the outside of the pancake, leaving it gooey on the inside. Ew.
How was the first day back to work/school after the long weekend? Three more days til the next weekend…bring it!