I don’t ever get sick of eating pancakes. I love making flavored pancakes (banana pancakes, apple-cinnamon pancakes, oatmeal pancakes . . .) when I’m in the mood but I don’t ever need a reason to cook up a batch of basic pancakes. Waking up in the morning makes me want them. Always with lots of butter, sometimes with maple syrup, sometimes with a fruit topping, plain old pancakes are worth getting up for!
I don’t like mushy, gooey pancakes. You know, the kind made with white flour that are basically tasteless and have no texture besides . . . gumminess? Ew. I like some actual flavor in my pancakes, and I want them hearty enough to keep me full until noon. Whole wheat and kefir take care of both!
This batch makes enough pancakes for three hungry people with 6-8 pancakes left over. I usually save those and make nut butter and honey sandwiches with them.
2 1/2 C. whole wheat flour 4 t. baking powder 1/2 t. salt 2 T. honey 2 T. olive oil or melted butter 2 eggs 3 C. kefir
1. Whisk together flour, baking powder and salt, then beat in wet ingredients. Let rest 5 minutes (the whole wheat flour will absorb more moisture and thicken the batter as it sits).
2. Preheat a griddle or frying pan over medium heat-I turn my electric griddle to 300 degrees. Pour 1/3 C. of batter onto hot griddle or pan and cook until the edges start to look a little dry. Flip pancakes and cook for another minute or two until golden brown on the bottom. Remove from griddle or pan to a warm oven while you cook the rest of the batter.
3. Serve hot with lots of butter and real maple syrup or fruit topping.
Inspired by Tammy's kefir pancakes