Gingerbread pancakes, cornmeal and blueberry pancakes, moist oatmeal and cinnamon pancakes, cottage cheese and lemon pancakes…even the little Aunt J silver dollar pancakes my Mimi would make for us many Saturday mornings…I love all pancakes.  But in order to have these yummies often in our house, they need to be 2 things: simple to make with our pantry ingredients and packed with nutrition.  So while the above pancakes are such a delicious treat (that we do sometimes enjoy), we have developed our most favorite, go to pancake recipe that pleases every time!  This has been adapted for the Joy of Cooking “Basic Pancake” recipe.

Pancakes Cunningham

  • 1.5 cups whole wheat flour (King Arthur)
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon salt (ground sea salt with trace minerals)

Mix the above dry ingredients in a large bowl.  In a smaller bowl, mix the below wet ingredients.

  • 1.5 cups milk (organic, whole milk)
  • 3 tablespoons unsalted butter, melted (organic)
  • 2 large eggs (organic)
  • 2 large splashes of vanilla extract 
  • 1 banana, mashed well

Pour the wet over the dry and mix only until combined.  If you want, fold some blueberries or other fruit into the batter.  Spoon onto your pan or griddle and cook away.  We love pure maple syrup over these or honey; though our boys get theirs warm and plain until the end, then a little dab of sweet as a final treat!  The mashed banana adds just the right sweetness plus moist texture, but if you prefer to have it be banana-free, use 3 tablespoons of sugar in the mix instead.

Our boys get these pancakes on Saturday morning and sometime as breakfast for dinner.  This batter makes enough to feed them both for 2 meals or doubled to feed the whole family (there are typically a few leftovers still).  Cooking all the batter, then refrigerating the cakes seems to keep them best.

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