The only thing better than pancakes is pancakes with syrup -- we've discovered a new one that is rapidly becoming a favorite, the blueberry syrup in Santini Food's Organic Syrup line. Mmm.
The flaxseed meal in these pancakes not only gives you a bit of that Omega-3 goodness, but imparts a lovely nutty flavor. This recipe makes pancakes that are tall and fluffy -- add another splash or two of milk for thinner cakes. (If you like a thicker pancake, lower the heat under the pan, so that they will cook through without scorching.) I cook them in a well-seasoned cast-iron pan for the extra iron, too, which makes them rather virtuously healthy as well as delicious.
1 cup flour
1/3 cup wheat germ or wheat bran
2 tablespoons brown sugar
3 teaspoons baking powder
2 tablespoons oil
3 tablespoons crushed flaxseed
1 cup milk
Heat a large skillet over medium heat.
Combine all of the ingredients in a large bowl, and mix well, adding a bit more milk if the batter seems too thick. Lightly oil or butter the skillet for the first batch only.
Pour about 1/4 cup of batter onto the skillet for each cake. Fry the cakes until they are lightly bubbly and lose their glossiness, and are lightly browned on the bottoms. Turn carefully and brown on the other side.
Serve hot with butter and syrup, jam, or a sprinkling of brown sugar.
Makes 8 to 10 4-inch pancakes. Active work time, about 20 minutes.