Hello, Karen here! I’m excited about this second guest post with a new recipe! As a reminder, I’ve been asking folks what is a favorite recipe that they enjoy to make over and over again? Once I get the recipe, I recreate it myself at home, take photos, and put the recipe up on here! I was fortunate to meet Maris through another friend (she’s great!) and I know she has a big passion for making good food! I’m so glad she shared this recipe. I know there are a ton of recipes out there for pancakes, but these are soooo good! This is now my go-to recipe for pancakes. And now, Maris:
Hi! I’m glad that you are sharing these pancakes with the world! The first time I ever had them, they were made for me by a very sweet Canadian in a flannel shirt. We’ve made them a bunch since then, and they really are the best. These pancakes make a great breakfast, whether you’re going on a 9-mile hike later, or you’re going to just stay in your pajamas all day. Also, they’re fun to draw!
½ cup wheat germ
2 cups whole wheat flour
2 tsp baking powder
1 tbsp brown sugar (or sweetener of choice)
1 tsp salt
2 large eggs
2½ – 3 cups milk (I used almond milk)
2 tbsp oil (we used either coconut oil or melted butter)
pure maple syrup
fresh fruit if you would like, we used blueberries!
|Put all the dry ingredients in first into a big bowl, mix well with a whisk. Add in the rest of the ingredients. Mix together.
Heat a cast iron skillet (or griddle), add a pat of butter or coconut oil. Flip when the first bubbles appear – should be a nice golden brown!
Make a small tower of however many pancakes you want to have. Top with fruit (or not) and drizzle with maple syrup. Enjoy!
Makes about 18 pancakes.
Cut the ingredient measurements in half if it’s just for two people, which is what we’ve done per Maris’ suggestion. Making these would also be a great way to start the day on Sunday for Valentine’s Day! *hint hint*
Recipe adapted from: Laurel’s Kitchen by Laurel Robertson.