the pancake/waffle recipe developed over many years

So a while back (shit doesn't seem like that long ago but oct 2010 kind of is i guess) I posted a pancake recipe.

We don't make these more than once a week or so, usually eggs for breakfast or some toast with peanut butter or something else. But the batter i've settled on isn't the sickly sweet flavorless until you top with syrup white pancakes most people think about. And no, it is never acceptable to use non-butter if you're not vegan. No problem with vegan, none at all. But if you are not vegan and you're using something other than unsalted butter for these, ask yourself why. Also that butter better not have have "natural flavoring" aka chemical shit storm because the cream used is gross flavorless stuff from high production industrial cows. Kerry Gold Butter, and most organic unsalted butter are free of the flavoring (thing microwave popcorn taste). Most noticable when you haven't had that type of butter in years. Then you do and you're like "this shit tastes like chemical butter!" Because it is.

Ha, damnit. GeWilli got judgemental a bit. Well you know what? It is a blog. I ain't making you read it. Change the channel. Also I'm not targeting anyone in particular. This is blanket advice for everyone.  Once the consumers realize they're not really tasting stuff they way it is, I think they'll get it.  You lose the nuance of the flavors...  the ingredients in your ingredients matter.

Even with pancakes.

or esp with pancakes?

So the original 1st gen of the recipe is linked above. I'm gonna take that - paste it here and make the changes as I currently make the 'cakes:

Single batch, actually this batter works great for waffles too for you crazy hupcake/belgian wanna be types. Pancakes are just a tad easier to make.

4 eggs (medium)
1 cup Milk
1 cup Yogurt
1 teaspoon vanilla
1-2 tablespoon flax
2 teaspoon salt

Beat the eggs till just blended, add the yogurt and get is smooooth, then the milk and rest of that stuff and blend together. (that vanilla better just be vanilla and booze, Trader Joe's Pure Bourbon Vanilla Extract is what is in my pantry).

Next on top of the liquid I pile up (yes I mean in same bowl and I mean on top of the liquids):
1.5 cups of  organic all purpose Whole Wheat flour
1 cup of organic all purpose White flour (makes the pancakes just a touch lighter)
2 teaspoons Baking Powder (aluminum free stuff)
1 teaspoon Baking Soda
1 teaspoon-tablespoon of cinnamon 

Putting the small dry ingredients on top of the dry stuff and then mixing it all in works really well for me. You could alternatively put the dry stuff in a different bowl, mix them and then dump into the wet stuff - or put the wet stuff on top of the dry. I like only having one bowl to wash and since I do the cooking AND the dishes it is something i think about.

Okay. Mix just until barely integrated. The less mixing the better the pancakes.

Now you should have the skillet warming up. 

In that skillet put 6 tablespoons of butter to melt. Once the butter is just melted pour it all into the batter and fold it in gently. 

Okay.

is the batter too thin? add a bit more flour...
too thick? Add some milk...

how do you know if it is one or the other? Experience.

There ya go.

At this point you can add some frozen blueberries, or chocolate chips before cooking (I totally pretty much put semi-sweet chocolate chips in there, because CHOCOLATE IS AWESOME).  Add the chocolate chips AFTER the butter to avoid melting the chips into large chunks or dissolving totally (experience).

This is still one of my favorite variation:
One nice variation is to substitute 1/2 of the milk with apple cider and add extra cinnamon and then grate an apple into the pancake batter (nice big slot grater).

--

You can use these for waffles (leave of the chocolate chips so you don't mess up the waffle iron), serve with a bit of butter (optional) and topped with some nice Grade B (or whatever it is called now) Maple Syrup.

I use extras as ride fuel/sandwiches. Slap some fresh ground peanut butter in the middle. Boom. instant yummy round "energy bar"

there is enough flavor in these cakes that you don't need the sugar stuff.

Why this why now? Cally asked for the current pancake recipe, and Russ posted a picture of a stack of cakes with a fried egg on top. AND it is sunday and I had a second or two between dishes, lunch, computer consultation about school project, and I felt like it.  

Remember, i'm not judging you or trying to make you feel bad about how you cook or what you bought last time, or everytime. I'm just trying to help, the little things do matter, and they all add up.  Also, be sure you're going to be able to manage the insulin spike with appropriate activity after eating these. They are better than most and all that, but they still shouldn't be an every morning thing. Make them for dinner is better. But they are still grains and will still mess with insulin and those bad cholesterols...  keep it all in mind i guess. Moderation isn't really the answer to be honest. But these are my opinions based on the primary lit i've been reading for the last few years.

No more rambling....  and no tweeting of recipe, solobreak gonna have to find it himself

heddwch
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