Grandpa Keil and his friend Uncle Hal Vetova were teachers. The two of them started a tradition at the end of every school year. On the picnic table, outside on the patio, under the big old maple tree, the two teachers would set up a pancake breakfast for their families and kids for the first day of summer. It never felt like summer until the pancake breakfast happened.
From Gordon: “These pancakes are so full of good, natural, free-range ingredients that are free from artificial preservatives and flavors, that they will lower your cholesterol, make you run faster, and think more clearly. Plus, they taste good.”
Ingredients
1⁄2 cup whole wheat flour
1⁄2 cup ground flax meal
2 tsp baking powder
1⁄4 tsp salt
2 eggs, separated
1 1⁄4 cup milk
2 tbsp oil
1 tsp vanilla extract
Add-ins: chocolate chips, blueberries, walnuts, bananas.
Directions
Mix together dry ingredients in a large bowl. Set aside.
Separate egg whites and yolks. Beat whites until fluffy.
In another bowl, mix yolks, oil, vanilla, and 1⁄2 cup milk until well combined. Stir in remaining 3⁄4 cup milk.
Add wet mix to dry ingredients. Stir gently.
Fold in egg whites, let batter sit 5 minutes.
Cook on a griddle at 350° until golden-brown, adding in any chocolate chips, blueberries, walnuts, or bananas you may want.
Serve with Canadian maple syrup or apple sauce.
Pancake tip: pancakes are ready to flip when bubbles stop popping on the top.
Note: Also good the next day with peanut butter and jelly as a sandwich.
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