I've had the recipe for these pancakes sitting in my in-box for awhile. An email from a friend, with her recommendation for "the perfect pancake mix" that she makes for her family. While we both work to feed our family healthy meals, in a few ways she is a bit more health conscious than I am (and her family will eat things that mine will not, legumes being a prime example.)
This is a two part recipe - part one for the dry mix that you can keep on hand, and part two for actually making the pancakes. A bit heartier than my family enjoyed, they aren't fans of textures inside pancakes, but I liked them. Though I think they need some cinnamon and blueberries. Don't all pancakes need blueberries?
The "Perfect" Pancake Mix
3 cups all purpose flour
3 teaspoons baking soda
4 1/2 teaspoons baking powder
1 1/2 teaspoon salt
1 tablespoon sugar
2 cups whole wheat flour or oat flour or combo - I used the whole wheat
1 cup 7 whole grain cereal
1 cup cornmeal
4 tablespoons wheat germ (optional) - I didn't use this
Mix together and store in air tight container. If you are using wheat germ, you have to store it in the fridge.
For pancakes for 1 or two - I doubled this and made pancakes for all of us, plus a few left over
1 tablespoon butter
1/2 cup nonfat yogurt, buttermilk, sour cream or milk - I went with yogurt
1/2 cup pancake mix
Melt butter in pan. Lightly beat in the egg and sour cream (or whatever you use). Add mix and blend until smooth.
Heat your griddle and make pancakes, like this:
Good with warm syrup, with yogurt topping, with fruit, with whatever.