I’ve got this thing for pancakes. I love fluffy, rich pancakes dripping with syrup.
Of course, I don’t actually like the huge amounts of empty calories that accompany those tall stacks of sticky goodness, so for years I’ve been trying to create a recipe that would keep the tasty goodness but put some nutrition back into those calories.
These are the fluffiest pancakes I’ve ever seen. They beat out all those pancake-house offerings by far. In fact, when I made them a few weeks ago, the batter rose so much that it spilled over the edge of my bowl and creeped down the sides!
The rising continues on the griddle. These pancakes are definitely fluffy – and they’re made with white-wheat flour and ground flax seed, so they’re also full of fiber and nutrients.
Topped with a bit of butter and some real maple syrup, and I’ll choose a stack of Mile-High Buttermilk Pancakes over those empty restaurant ones any day.
- 1/3 c. brown sugar
- 2 c. white-wheat flour
- 1 t. baking soda
- 2 T + 2 t. baking powder
- scant 1/4 c. ground flax seed
- 2 T. melted butter
- 2 c. buttermilk
- 2 eggs
- Stir together dry ingredients.
- Add the wet ingredients and combine until just mixed.
- Fry on a hot griddle, flipping when pancakes rise and get bubbly on top.
- Serve with your favorite pancake toppings.
How do you like your pancakes?
This is my favorite pancake gear!
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