Ingredients
- Place ingredients in an airtight container and store until ready to use. Or continue with the recipe below, which makes nice amount of pancakes for 2 very hungry people or 4 not so hungry people:
- 3 cups whole wheat flour
- 3 cups white flour
- 1 1/2 teaspoons baking soda
- 3 teaspoons baking powder
- 1 tablespoon salt
- 1 cups dry pancake mix
- 1 egg, separated
- 2 tablespoons olive oil
- 1/4 cup buttermilk (or buttermilk substitute)
- 1/4 cup plain yogurt
- 1 teaspoons honey
- 1/2 cup apple cider (or apple juice if you can’t find cider)
- Unsalted Butter (both for cooking the pancakes and topping them when they are finished)
- 3 Tablespoons sugar + 1 1/2 Tablespoons ground cinnamon
Preparation
Step 1
Place the 1 cup of dry mix in a large bowl. In a small bowl, whisk the egg white, buttermilk, yogurt, honey and cider. In another small bowl, whisk together the egg yolks and olive oil. Whisk the wet ingredients in one bowl until combined. Pour the wet ingredients into the bowl with the dry mix and stir until just combined. Lumps are good! Don’t get rid of them!
Heat 1 tablespoon of butter or vegetable oil in a medium pan. Measure 1/3 cup of the batter and pour into the pan. When you start to see small bubbles on the top of the pancakes and the edges are beginning to cook, flip the pancake. Be sure to add more butter or oil as needed so the pancakes don’t stick.
While the pancakes are still warm, top with some butter and allow it to melt over the top of the pancakes. Sprinkle with the cinnamon and sugar mixture and eat!