Hearty Healthy Pancakes

I used to make these all the time for myself.  The recipe is rather large but can easily be divided into quarters and I have bags of pre-mix frozen for use later.



I mix the dry ingredients and then cut in the butter.  This is the stage that I package what I won't be cooking.  It divides nicely into quarters.  Put 1 cup plus 3 tablespoons in each of four ziploc bags.  I also write out the rest of the recipe to put in the bag, so I don't have to drag out my cookbook again.

For each bag, use 1 cup buttermilk, 1 egg, 1 tablespoon honey and 1/4 cup chopped pecans.



The recipe makes way more than they tell you.  Perhaps my pancakes are small but I get 7 pancakes out of each 'package'.

Surprise Flapjacks               adapted from The Silver Palate Good Times Cookbook

1 1/2 cups whole-wheat flour

1 cup unbleached all-purpose flour

1 cup old fashioned rolled oats

1/2 cup yellow cornmeal

1 tablespoon baking powder

2 teaspoons baking soda

1 teaspoon salt

3/4 cup unsalted butter, cold and cut into small pieces

4 eggs

4 cups buttermilk

1/2 cup honey

1 cup chopped pecans

melted butter



1.  Process the first 7 ingredients in a food processor fitted with a steel blade until well blended.  Add the butter and process until the mixture resembles coarse meal.

2.  Beat the eggs and buttermilk together in a large mixing bowl.  Beat in the honey.  Stir in the flour mixture and then fold in the chopped pecans.



3.  Heat a pancake griddle and brush it with melted butter.  Ladle the batter onto the griddle to make 6-inch pancakes.  Cook until golden on both sides.  Serve with butter and maple syrup.