This recipe was titled by my eldest son, who says “Nina and PopPop make the best eggs ever, but you make the best pancakes ever!”  So I’m writing it down for posterity. This recipe makes enough for 5 people to eat generously.  It is just a tiny bit salty, which perfectly complements the sweetness of the syrup.  And the oatmeal adds an unusual (in a good way!) texture to the fluffy little cakes.

The Best Pancakes Ever

1 1/2 cups whole wheat (or a blend of whole wheat and white)

1 cup rolled oats (not instant)

2 Tbsp sugar

2 tsp salt

1 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

10 oz greek yogurt

1 cup milk

4 large eggs

2 tsp vanilla

3 tbsp melted butter

Whisk try ingredients together. Mix together wet ingredients.  Combine the two, mixing just until there’s no flour showing, but it’s still a bit lumpy.  Slowly heat a cast iron griddle on low heat.  Cook pancakes until edges appear dry and bubbles in center begin to form and pop, then flip and cook for just a minute or so until they’re done.

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