This is an adaptation of Cook’s Illustrated pancake recipe, and has been a good way to get extra fiber and Omega 3 in my family’s diet. While grown-ups seem to prefer it with maple syrup, my children favor chocolate chip pancakes, which yes, may make them less healthy, but still a delicious Saturday morning treat. Makes about 12 pancakes, serving about 4, depending on hunger.
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup ground flaxseed
- 2 TBS sugar
- 2 tsp baking powder
- 1/2 tsp each baking soda and salt
- 3 TBS melted unsalted butter
- 1 large egg
- 2 cups well-shaken buttermilk
- vegetable oil for griddle
In a medium bowl whisk together dry ingredients.
In a larger bowl whisk together melted butter (I melt the butter in the bowl, in the microwave), buttermilk and egg.
Add dry ingredients to wet and whisk just until combined; the batter should still be a bit lumpy.
Heat a griddle over medium heat, and brush with oil. Use a 1/4 cup measure to drop batter onto griddle. Cook pancakes until they look slightly dry on top, with little bubbles, and are golden on the bottom,
then flip and cook for a minute or two more. Serve with maple syrup. (For chocolate chip pancakes, sprinkle mini-chocolate chips on the pancakes once they’re on the griddle.)