Prep 5 mins
Cook 5 mins
The recipe to go with "Mollie's Basic Pancake and Waffle Mix", this is absolutely delicious and lends itself to many different variations. I include the Pancake Mix Substitute if you haven't made up the mix beforehand, but once you've tasted these pancakes, you'll want to keep some one hand! If you don't overwork the batter, these pancakes, with protein powder and wheat bran in the right proportions, are light and fluffy enough to please the kids in the family, while having enough nutritional complexity to slow down the carb load so you won't crash midmorning. An all-around win! Look for the waffles recipe, as well!
- 1 1⁄3 cups buttermilk (or 1 1/3 cups milk mixed with 1 1/2 tsp vinegar)
- 2 large eggs
- 1⁄2 teaspoon vanilla extract (only the real stuff, please!)
- 1 1⁄2 tablespoons unsalted butter, melted
Pancake Mix (or 1 1/3 cups mollies basic pancake and waffle mix)
- 3⁄4 cup unbleached all-purpose flour
- 1⁄4 cup soy protein powder
- 1⁄4 cup unprocessed wheat bran
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 1⁄8 teaspoon baking soda
- 1 tablespoon sugar
- Place the pancake mix in a medium-sized bowl.
- Measure the 1 1/3 cups buttermilk into a 2-cup liquid measure. Add the eggs and beat gently with a fork or a small whisk until smooth. Stir in the vanilla.
- Pour the buttermilk mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few small lumps are okay.
- Place a griddle or skillet over medium heat. After a minute or two, spray it lightly with nonstick spray. Using a 1/4 cup measure with a handle, scoop up batter and pour it onto the hot griddle.
- Cook the pancakes for 3-4 minutes on the first side, or until golden on the bottom. (don't flip them too soon - the trick is to do so only once, which keeps them light and tender.) The second side will go a little faster, 2-3 minutes will usually do it, depending on the heat.
- Serve right away with your chosen toppings.
- Light Whole-Grain Pancakes - Right after you've poured the batter onto the hot griddle, sprinkle onto each pancake up to 2 tbsp cooked grains (any kind). Use a dinner knife to gently spread the batter over the grains, and proceed with step 5.
- Toasted Oat-coated Pancakes - For each pancake, you'll need 2 tbsp rolled oats. After you spray the griddle with non-stick spray (or coat with a little melted butter) in step 4, sprinkle pancake-sized circles of oats - 1 tbsp apiece - onto the hot griddle. Pour the batter directly over the oat circles, then sprinkle another tbsp of rolled oats on top of each pancake so they'll be on the bottom when you flip them over. Proceed with step 5.
- Gingerbread Pancakes - Add to the dry ingredients: 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp allspice, 2/3 cup minced crystallized ginger. Proceed with step 2.
- Apple or Banana Pancakes - Right after you've poured the batter onto the hot griddle, add to each pancake 4-5 thin slices peeled apple or banana. Use a dinner knife to gently spread the batter over the fruit so it won't be too "tall" and proceed with step 5. Banana Pancakes are particularly delicious with a syrup made of a reduction of orange juice concentrate, sugar to taste, and cinnamon. This is my husband's favorite!
- Blueberry, Raspberry, or Strawberry Pancakes - Use the smallest berries you can find. (Strawberries should be sliced.) If you're using frozen berries, defrost them first. Right after you've poured the batter onto the hot griddle, add to each pancake 1-2 tbsp berries. Use a dinner knife to gently spread the batter over the berries so they won't be too "tall," and proceed with step 5.