I love pancakes. In fact, my whole family loves pancakes. A couple years ago, I started making them with the help of some standard recipe (I think The Book of Bread), but over time I kept tweaking, adding, and substituting ingredients until my standard recipe is unrecognizable from the original.
These are the kind of pancakes that fill you up and stick with you until lunch. They’re pretty nutritious, but you don’t feel like a health-food martyr eating them. This recipe feeds four hungry people (or in our case, one lumberjack, one “normal” adult, and two small kids).
Dry1 1/3 cup white flour 2/3 cup whole wheat flour 1/3 cup shredded coconut 2 tsp. baking soda 1/2 tsp. salt 1/4 tsp. cardamom zest of 1 orange
In a bowl, mix thoroughly.
Wet2 good eggs, lightly beaten 2 1/2 cups plain yogurt thinned with milk (or straight buttermilk) 2 Tbs. olive oil 2 Tbs. honey (or sugar)
In another bowl, mix thoroughly.
Pour the wet ingredients into the dry ingredients, and mix gently. Do NOT stir until perfectly smooth. This batter is naturally thick and slightly lumpy. If you want thinner batter/pancakes, add more yogurt-milk mixture.
Spoon several scoops onto a lightly greased (with butter) cast iron skillet or griddle set on low or medium low.
When the batter begins to bubble, flip the pancake and cook for another couple minutes on the other side until golden brown.