Whole Wheat Pancakes....these are so flippin' easy

Since today is Shrove Tuesday, a.k.a. 'Pancake Tuesday', a.k.a. 'Fat Tuesday', I've decided to re-post a great pancake recipe. 

Raised in Waterloo County, Ontario, Edna Staebler was educated at the University of Toronto. She was an award-winning free-lance writer who wrote, among other things, a cookbook celebrating the Mennonite cooks of Waterloo County called Food that Really Schmecks. This pancake recipe comes from that cookbook; it was published by Canadian publishers McClelland and Stewart in 1979.

Ingredients:
- 3 eggs beaten slightly & combined with enough milk to make a total of 3 cups
- 1 cup of whole wheat flour
- 1/2 cup of white flour
- 2 teaspoons of baking powder
- 2 tablespoons of sugar

Pour the milk and eggs over the sifted dry ingredients and stir until the mixture is "lumpy-smooth". Edna suggests that the pancakes should be fried in bacon fat (that's the 'schmecky' part of this recipe). I suggest using a bit of vegetable oil on your griddle or frying pan instead. An important part of making pancakes is to have the griddle hot when pouring out the batter and to wait until the upper side of the pancake has lots of bubbly holes in it before flipping it. Cooking side #2 takes almost no time at all. This recipe serves 6.

Pancakes Galore

My sister Sylvia came up with a recipe for Fantastic Protein Pancakes.

Ingredients:

•     1 cup flour
•    3/4 cup quinoa flour
•    3/4 cup scottish oats
•    2 tbsp sugar
•     ½ tsp salt
•    3 tsp baking powder
•    2 eggs
•    ½ cup milk
•    1 tsp vanilla
•    1/4 cup melted butter
  

Sift the flour and mix together with the rest of the dry ingredients. Stir the  milk, vanilla and eggs together, then pour the wet over the dry ingredients and stir a few times. Add the melted butter. Stir again until the batter is just combined. Add more milk if needed. Let the mixture rest a minute. Drop the batter by large spoonfuls onto a griddle over a medium heat. Flip the pancakes when golden on the bottom.

Serve with butter, maple syrup and a side of crisp bacon.