Zack is good at making pancakes. I’m not. He can make them round and perfect – just like restaurant pancakes. Mine? Not so much. I splatter the batter everywhere causing all of my pancakes to have tails where the batter spread too much.
Regardless, I decided to make him some multigrain pancakes. Although they were not the prettiest pancakes, he really liked them. I like the fact that they have whole wheat flour in them.
I am a whole wheat addict. I like to incorporate it into as many different meals as possible as is evident throughout my posts.
While I was severely struggling to make reasonably shaped pancakes, Zack made himself some turkey sausage. I’m a cereal-for-breakfast-every-morning type girl, but I have to admit that this combination smelled really good.
Believe me – they taste much better than they look.
– 1/2 cup all purpose flour
– 1/4 cup whole wheat flour
– 1/4 cup cornmeal
– 2 tablespoons sugar
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 egg
– 1 cup buttermilk
– 2 tablespoons butter, melted
In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the egg, buttermilk, and butter. Stir into dry ingredients, just until moistened.
Pour batter by 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.