Tuesday, September 04, 2012


I am so excited about pancakes after spending time at L's parents' home, eating delicious pancakes (Swedish pancakes and oatmeal pancakes).  I also got a thrill when I cracked open my newest Runner's World, and there was a whole page full of pancakes.

You know what this means: I plan to eat pancakes. And a lot of them.  All week long.

For you, this means: pancake recipes!  (More pancake recipes, anyway.  Here's a link to all my posts where I've talked about pancakes or given you pancake recipes).

Pancakes are so good.  They are quick (generally), infinitely modifiable, and have the potential for as many add-ins and toppings as you can dream up. And I can dream up some, believe me.  They can also be pretty hearty, meaning that when I'm in a hangry daze because I've been running ridiculous amounts, pancakes will bring me out of zombie/angry mode and back into the land of satiety.

I'll talk about the RW pancakes later (I plan to make some of the recipes, so...), but today, I threw together a batch of pancakes out of what I had on hand.  I had to go buy coffee, and a package of Bob's Red Mill barley flour was lurking in the discount bin--score!--and some overripe bananas, which are always a cheaper way to buy them. Plus, they are perfect for baking with.

I've gotten really good at just throwing things together and emerging with delicious pancakes.  It's problematic, though, because I have a hard time translating that into a usable recipe.  Here's an attempt, though:

(and, sorry...no pics this morning. I was too hangry to think about it)

Banana Barley Pancakes
Makes 8 hearty pancakes, enough for 2.5-3 people of varying appetites.

  • 1/2 cup barley flour (or whole wheat or all white, or a mixture that you try)
  • 1/2 cup white flour
  • ~3 tbsp wheat germ
  • ~2 tbsp flax meal
  • 2 tbsp brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • cinnamon (optional)
  • pinch of salt
  • 1 egg
  • juice of 1/2 a lemon
  • almond milk (or buttermilk and no lemon juice)--no idea on the quantity, maybe ~1 cup??
  • 1 banana, chopped
  • 1/4-1/3 cup walnuts, chopped
In your pancake batter bowl (or a regular one), put your flours, wheat germ, and flax meal in.  (I add things like wheat germ and flax meal to up the nutrient quotient because eating pancakes can otherwise seem like a big ol' sugar/white flour fest.)  Add in sugar, leavening, and cinnamon (and any other spices you might like).

Make a little hollow in the middle of your flour, and put egg; mix briefly.  Add some almond milk and stir, then add the lemon juice.  Continue adding almond milk until your batter is the right thin-ness--not soupy or too liquid, but smooth and pourable.  (There's not really a good way to describe the consistency. It should be relatively thin. Maybe thick like a milkshake that's drinkable with a straw! Yeah!)

Mix in your banana and walnuts, being careful not to stir it up too much (I just use a fork and stir until everything is incorporated).

Using a 1/4 cup measuring cup, scoop batter onto a hot griddle and cook.  Eat with your favorite toppings: mine is yogurt and fruit, L's is sriracha and honey (which I also like. I just like yogurt more).

Think of this recipe as a playground.  I might post what seems to be my master recipe later in the week, from which you can play (though I'm sure you'll get a sense of it here).

Pancake week, y'all.  It's going to be awesome.

1 comment:

Quiet Moments said...

mmm...pancakes. I do not have those ingredients lying around. But I do have Hungry Jack. ~k