I cook when I have to – not because I want to. I envy people that love to pop into a (sparkling clean) kitchen and whip up an amazing meal all while humming the theme song to the Martha Stewart Show. I’m a decent cook. I just don’t enjoy the fact of preparing three meals a day for the rest of my life.
One of my go-to recipes is pancakes. Yes, I start with box mix, but then add my own culinary flair – along with a can of ginger ale and chocolate chips – and every sleepover my daughter has leaves her girlfriend’s asking me to share the recipe with their mom.
Today was a sleepover-morning and I woke up to find there was no (NOOOOOOO!) pancake box mix in the house. How hard could it be? Turns out there are a lot of pancake recipes on the internet, and now I felt compelled to add one more. Because it ROCKS and it is deceptively healthy. My inspiration came from Stacey Snacks (shout out to a fellow Jersey Girl!), but I’ve twisted her version so much that I felt it deserved it’s own place in the world. Funny, I don’t have a NAME for the pancakes, maybe I should get on that…
- 1 cup all-purpose unbleached flour
- 1 cup whole wheat flour
- 2 tablespoons ground flax seeds
- 1 teaspoon Penzey’s blend cinnamon
- 1 teaspoon Penzey’s orange peel
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons sugar
Mix dry ingredients together & add:
- 2 cup 2% milk (use any % you have)
- 2 eggs
- 3 Tablespoons vegetable oil
Pour onto a hot skillet. Turn when bubbling. Nom. (I add chocolate chips and / or fresh New Jersey blueberries to the pancakes after the first flip.)
This is doubled from Stacey’s recipe, but I like to make extra and freeze them for weekday breakfasts.
Now I need to go clean my kitchen that looks like what Food TV Network stages look like after a 24 hour cooking marathon and MAKE SOME COFFEE!!