You’ll adore this pancake recipe – it’s pretty near perfect. Not too sweet and very vanilla-y! It’s perfectly adaptable for adding blueberries or chocolate chips or a scoop of pureed pumpkin with cinnamon or a sprinkle of stone-ground cornmeal with some frozen corn kernels.
- 1 1/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (actually a little less than 1/2 tsp)
- 2 beaten eggs
- 2 cups buttermilk (or sour milk: To make mix 2 tablespoons vinegar + enough milk to make 2 cups)
- 1/4 cup canola oil (actually a little less than 1/4 cup)
- 1 1/2 teaspoon vanilla
- If using sour milk, mix together vinegar and milk first; set aside.
- In a mixing bowl, stir together the flours, sugar, baking powder, baking soda, and salt. Make a well in the center; set aside.
- In another bowl, combine milk, eggs, oil and vanilla. Add to well in dry ingredients and mix just until moistened. (Batter will be lumpy.)
- Heat nonstick griddle over medium-high heat. Lightly grease. Pour on heart-shaped pancakes and cook about 2 minutes – or until most of the bubbles in the batter have popped. Flip and cook about 1 minute on the other side. Makes about 18-20 heart-shaped pancakes