A couple of weeks ago, our town’s annual “Pancake Feed” took place. At the previous “feeds”, regular, white flour pancakes were served on paper or styrofoam plates, accompanied by either sausages or strips of bacon. At the tables were bottles of generic brown, high fructose corn syrup.
The last time I attended, I gave away the meat to my friend because I’m vegetarian. To complete my civic duty I then drowned the flapjacks in syrup, picked up a plastic fork, and consumed the soggy mess. An hour later, my sweet tooth was throbbing and I had a craving for real food.
I did not attend this year because I’m really trying to eat a more healthy diet. Instead, to satisfy the urge for pancakes, I wanted satisfying, flavorful flapjacks. It was time to prepare something really good. I have two recipes that my ex wrote onto separate index cards for me to use. Each type of pancake is delicious and filling in its own way.
The first recipe requires more ingredients and preparation time, but it’s worth the effort.
1 cup organic flour
1 cup quick oats
2 tablespoons of organic raw sugar
3 tablespoons of wheat germ (optional)
2 teaspoons of baking powder
2 dashes of salt
2 eggs, from free-range fed hens
1 cup organic milk
1/2 cup cool water
1 teaspoon of lemon juice
1/8 cup of olive oil
Combine all of the dry ingredients in a large bowl. Combine the wet ingredients in a small bowl. Pour the wet mixture into the dry mixture and blend until any lumps are dissolved. Add small amounts of additional water, if needed. Ladle the batter onto a greased, pre-heated pan and fry as usual.
The second recipe is faster and easier to assemble and prepare. These are actually my go-to pancakes.
1 cup of buckwheat flour
1 teaspoon of baking powder
2 teaspoons of organic, raw sugar
1/4 teaspoon of sea salt
1 cup of unsweetened soy or almond milk
In a large bowl, completely blend the dry ingredients. Whisk in the soy or almond milk. Let it set for a few minutes while heating an oiled pan on the range. Pour some batter onto the pan and allow to cook for about three minutes or until the batter no longer bubbles. Flip the cake and fry for another three minutes or so. The yield depends upon how large your pancakes are.
I chose to prepare the second recipe because it’s quick and also because it’s vegan-friendly. I heated some chunky, homemade applesauce in the microwave to accompany the buckwheat pancakes. There were plenty of leftover flapjacks, so I placed them in a Tupperware container and into the refrigerator.
Both types of pancakes are full of flavor. I’ve even eaten microwaved leftovers without toppings. Sometimes I’ll heat one leftover pancake, spread peanut butter or other nut butter onto half of the cake, then fold it over to enjoy as a quick, snackable sandwich.