It's Friday! And we all know what that means at this point...recipe recommendations! Today, I'm going to share my very own, personally developed and tested pancake recipe! Not only has it received countless thumbs up from the Junior Management Team (i.e. my kids Max and Ginn...see below), it is (marginally) healthier than some other pancake recipes due to the inclusion of whole wheat as well as all-purpose flour, and I try to keep the sugar low. So, without further ado, the recipes:

Dave's Pancakes

1 cup Unbleached all-purpose flour (I prefer King Arthur Flour)

1 cup Whole Wheat flour (again...King Arthur)

1/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups buttermilk (note: if you don't have buttermilk, you can use regular milk and simply add a small amount of lemon juice or cider vinegar to it. I use a cap full of cider vinegar for 2 cups of milk. Let it sit for a few minutes before using.)

2 large eggs

1 tsp vanilla

2 tbls vegetable oil 

1/2 tsp cinnamon (optional)

Combine dry ingredients in a large bowl. In a smaller bowl, combine the wet ingredients, whisking to combine. Add wet ingredients to dry and stir until just combined. Let batter stand for 5 minutes while you heat your pan or skillet (I used to old "dancing water" technique to know if the pan is hot...sprinkle some water in the pan. If it sizzles and "dances", you're good to go). Pour batter into the pan (you can decide how big to make your 'cakes), let cook until the tops are very bubbly and the edges are set. Then flip and cook for about 1 minute more. Adjust the heat accordingly if the pancakes are coming out too dark. Serve with maple syrup (please no "pancake" syrup...it's...not the same), jam, honey and/or whipped cream. 

That's it! You can add things to this recipes like berries or chocolate chips, but I find they're delicious on their own. Try them this weekend and let me know how they turn out. 

The Junior Management team approves.