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!
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batter:
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) toppings:
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.
