I have high standards when it comes to pancakes. When I was younger, my mom always used James Beard’s recipe, often with blueberries, and always incredibly good (particularly when drenched with maple syrup). I used to order pancakes when we went out for breakfast but now I don’t even bother because I can’t stand their spongy texture. The thought of using Bisquik to make pancakes makes me shudder. The bar was set very high, very early, and I don’t see the point of ever eating a sub-par pancake.
I don’t know where my sister in law found this recipe, but I do know that these are the best pancakes I’ve ever had. They’re Mike’s favorite too, so when I surprised him with these on Valentines Day morning, he was pretty excited.
I love them for their heartiness, the nutty flavor of whole wheat and the textural contrast of the oats. They cook up beautifully brown and lacy and are just perfect with a slather of jam. I love, love, love these pancakes. Unlike some recipes that make dozens, this makes just 6 4″ pancakes, so you don’t have to slave away over the griddle for hours trying to use up all the batter.
1/2 cup plain yogurt (I use nonfat)
1/4 cup milk (more if the batter seems thick)
1 tbsp vegetable oil
1 tbsp honey
1 tbsp brown sugar
3/4 cup white whole wheat flour
1/2 cup old fashioned oats
1/4 tsp baking soda
1 tsp baking powder
Whisk together the yogurt, milk, oil, honey, and egg in a large bowl.
Stir the remaining ingredients together in a medium bowl, then add to the wet ingredients and mix gently. If the batter seems especially thick, add a tablespoon or two of milk.
Heat a griddle and spray with nonstick spray.
Ladle out 1/3 to 1/2 cup of batter for each pancake and cook until golden brown on the bottom. Flip and cook an additional 2-4 minutes, or until golden both sides.
Serve with butter, jam, syrup, honey, molasses, applesauce, or whatever else you enjoy with pancakes.