Whole Wheat Pancakes

Once upon a time, I was browsing through our discount grocery store, past bargain boxes of dented cereal and outdated condiments. When I came across a giant bag of whole-wheat flour for 50 cents, I couldn't resist. Since then, the bag has been sitting in my kitchen, only to be pulled out handful of times for kitchen experiments--some turning out well, others...um..not so much. (think dry peanut butter bread, but tasty pizza dough) Anyways, I decided not to give up on such a healthy, cheap ingredient. Behold: whole wheat pancakes. I was pleased out how light and tasty they turned out! This is gonna be a keeper recipe for me.

2c. whole wheat flour
3 Tbsp. sugar
1 tsp. salt
1.5 - 2 c. milk (use the lesser amount if you like them thicker)
4 tsp baking powder
2 eggs
4 Tbsp oil

Mix together dry ingredients. Beat eggs in separate bowl, then add to dry ingredients, along with the milk and oil.  Stir together, but  don't over-mix, or they will turn out flat, not fluffy)

Peanut Butter Banana Pancakes

I love maple syrup. Reminds me of good old Parker's Maple Barn in Mason NH. A place I sadly never got to introduce my hubby to. Now that I can't easily get fresh New Hampshire maple syrup I have to make pancakes that taste amazing even without that liquid gold in top. Luke thought these were great. In fact he took his leftover pieces and tried to feed them to Nicholas in a gesture of brotherly kindness.


1 1/2 cups pancake mix (I used Hungry Jack Buttermilk)
2 eggs
3/4 cup milk
2 TBSP vegetable oil
3 heaping TBSP peanut butter
1 finely chopped banana
2 TBSP sugar 

Mix with a wisk and pour by 1/4 cupful onto preheated 350 degree griddle. Flip when bottoms are browned the the bubbles begin to pop.