Saturday, August 18, 2012

Autumn Pancakes... perfect for the cool weather!

There is nothing more delicious in the mornings than a plate of hot mouthwatering pancakes made from scratch.   Awhile back, my family decided that Bisquick pancakes just were not cutting it like they used to.  So, we made our own recipe and over the last year, we have perfected it.  They are thick, hearty, and will leave you feeling satisfied.  Plus, they are good for you! 

2 cups of Bisquick (or make your own)
1 cup of whole wheat flour
1 cup of wheat or oat bran
1 cup of old fashion oats
1/8 cup sugar
2 tsp baking powder
1 tsp salt
2 2/3 cup of milk (more for thinner pancakes)
4 eggs
2 tsp vanilla extract

Heat the griddle to about 350 degrees.  Because they are wheat, they will take a bit longer to cook.  So, be patient.  Then top with melted butter and maple syrup!  Yummy!  The wait is most definitely worth it! 

For a few variations, consider adding these combinations-
  • Use 1 cup of applesauce in the place of 1 cup of milk, 1 tsp cinnamon, 1/2 cup of chopped pecans for an extra harvest treat
  • Use 2 tsp of pumpkin spice, and 1 cup of granola
  • Use 1 cup of blueberries, strawberries, or blackberries (or any mix), chocolate chips, or sprinkles and bake them into the pancakes by adding a few to the top of the uncooked batter after pouring it onto the griddle
  • Let the kids have some fun and add whip cream and sprinkles to the top of the pancake! 

To save time, I mix at least six to eight bags of just the dry ingredients together, then store them in a Ziploc bag, so that when the time comes to make them and I just woke up…  all I have to do is add the milk, eggs, and vanilla flavoring! 

By the way, we need a name for these.  Technically, it is an original recipe of ours, but just calling them pancakes does not seem to do them justice.  We have called them Awesomecakes, Autumncakes, and Wholesomecakes.  Any suggestions?

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