Pure Hunger

I love making pancakes on saturday mornings. It is usually the first day of the weekend for our family and it feels as though it signals a slowing down and soaking in of all that we cherish. Usually, that is time with one another, and for me, it also means more time for cooking and baking. My little guy, who really isn’t that little anymore, is increasingly interested in helping me in the kitchen. This last saturday we were sans my husband and I wasn’t about to let that stop our little tradition. I mixed together the dry ingredients, gave my 16 month old a whisk and away he went.  To say I was proud and possibly moved to tears is an understatement. It’s such a joy to have someone keeping me company in the kitchen, the fact that it is my son is a bonus.

Ingredients

Dry Ingredients
1.5 cups whole wheat pastry flour
1/4 cup ground flax seed
1/4 cup rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp + 2tsp sugar
2 tsp pumpkin pie spice (1 tsp cinnamon, 3/4 tsp ginger, 1/4 tsp nutmeg)

Wet Ingredients
2 cups milk
1/4 cup maple syrup or honey
2 large eggs
1 tsp vanilla
2 Tbsp coconut oil (or melted butter) and extra for greasing the pan

I want to convey that while the pictures show him squatting on the floor, this is not required to obtain a replica of our product. I’m sure you knew that…but thought I would clarify for any hard core literals out there. This recipe is my own, which has been happening more and more lately. I keep forgetting to write down the ingredients and this does not bode well for a blog. I did remember this recipe and it’s ingredients so bonus points for me and lucky for you!

Whisk the dry ingredients together in a large bowl until well combined. Obtaining the assistance of a young child is not necessary but does make it more enjoyable. In another bowl, whisk the eggs, and then whisk in the remaining wet ingredients. If you want a smoother batter, let all ingredients soak for 5-10 minutes. Gradually pour the dry ingredients over the wet ingredients as you whisk them together until just combined. Do not over mix.

Bring a skillet to a medium heat, this takes about 4-5 minutes and it is essential to get the pan nice and hot before pouring your first pancake. Lightly oil the pan. When I say “lightly” I really mean it. Make it light folks…it makes a big difference. Pour 1/3 cup of batter into the pan. Allow bubbles to come through and the edges to lightly firm and then flip to cook the other side.

Our favorite topping is peanut butter and real maple syrup. Sometimes we splurge and put whipped cream on…ya know…when we are feeling really lucky.