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Pancakes

Equipment

  • Cast iron griddle

Ingredients

  • 3 tablespoons butter, melted
  • ½ cup wheat germ
  • 2 cups King Arthur unbleached all-purpose flour
  • 2 teaspoons baking powder (if using buttermik or sour milk, use ½ baking soda instead of baking powder)
  • 1 tablespoon brown sugar
  • 1 teaspoon fine salt
  • 2 large eggs
  • 2 ½ cups whole milk (or use buttermilk or sour milk)

Instructions

  • Heat griddle on stovetop, using medium to medium-low heat. Do not grease griddle.

Prepare batter

  • Put dry ingredients (wheat germ, flour, baking powder, brown sugar, and salt) in large mixing bowl.
  • Stir together dry ingredients with fork.
  • Put milk and eggs in medium mixing bowl.
  • Beat together milk and eggs with fork.
  • Add mik/egg mixture to dry ingredients. Stir briefly.
  • Add melted butter to dry ingredients. Stir in with a few strokes.

Cook pancakes

  • Spoon batter onto hot griddle, approx. ¼ cup batter per pancake.
  • Turn pancakes when bubble come to surface and edges are slightly dry.
  • Cook a little less time on second side, then remove and serve.

Notes

Adapted from Laurel’s Kitchen.