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!!