My Favorite Pancakes

Actually, I should say these are #2’s favorite pancakes — so much so that he has named them after himself, leading to strange breakfast requests that sound as though he’s speaking of himself in the third person. They are tall, not overly sweet, and have a nice nuttiness to the flavour.

Ingredients:

1 cup unbleached all-purpose flour
1/2 cup millet flour (Mountain Path carries a nice one)
1 Tbsp granulated sugar (I sometimes use granulated maple sugar)
1.5 tbsp baking powder
1/2 tsp salt

1 egg, beaten
2 Tbsp grapeseed oil
1 1/3 cups buttermilk

Combine flours, sugar, baking powder and salt in large bowl.

Mix together beaten egg, oil, and buttermilk. Add to the dry ingredients and stir. Batter will be slightly lumpy.

Heat pan to 190C / 380F — pan is hot when drops of water will bounce on the surface. Grease lightly and drop batter into pan by spoonful. When bubbles appear on the surface and the edges of the pancake appear to dry, turn cake and brown the other side.

This is a great livened up with the addition of a cup of blueberries or some mashed banana and chocolate chips when mixing the batter. Recipes doubles easily.