FRIDAY FEATURE -Pancakes

There are three foods that all seven grandchildren are fond of at Grandma and Grandpa's - ginger cookies, flatbread and pancakes.  Here they are at the breakfast table at 7:30 on a Sunday morning in early October eating a pancake breakfast before heading to the 8:30 service at Trinity.

 I thought I would share my pancake recipe today.  I first made this recipe on July 1, 1997. It was a very happy Canada Day that year with three inches of much needed rainfall.  Not so happy for Oungre Park as its activities had to be cancelled.

BUTTERMILK PANCAKES

2 eggs, beaten with a whisk

2 TBSP cooking oil

2 cups buttermilk

Stir this together, then add 

1 cup whole wheat flour

1/2 cup all purpose flour

1 tsp baking powder

1 tsp soda

1/2 tsp salt

2 TBSP sugar

Stir just until moistened.  Bake on medium/high heat.

That was the original recipe.  Now I like to mix up a big batch of the dry ingredients, all ready to stir into the liquid when we need a batch of pancakes.  I usually mix four times the above which is:

4 cups whole wheat flour

2 cups all purpose flour 

4 tsp baking powder

4 tsp baking soda

2 tsp salt

1/2 cup sugar.

For the two of us, I use 1 egg, 1 TBSP oil, 1 cup buttermilk, 3/4 cup of the dry mix.  It's easy to multiply this batch to serve as many as you need.  Today I added two TBSP of ground flax seed to the batch.  I grind wheat to make flour and store the mix in the fridge or deep freeze.  By the time the pan is hot I can have the pancake batter ready to go.  I use an electric crepe pan for just the two of us and the lefse grill works great for a bigger bunch.

This morning we ate our pancakes with chokecherry syrup.  We didn't get any chokecherries on our bushes this year so it's a  good thing we have leftover syrup from last year.  Most of the grandkids prefer Aunt Jemima on theirs!