Who-Needs-a-Mix Pancakes

Who doesn't like pancakes for breakfast? If only they were less calories and carbs, but occasionally they are worth the splurge.

We've never been a family to turn to pancake mixes so we keep our eyes out for tasty recipes. We found this one and adapted it to our taste. I especially like the crunchy version listed below!

Pancakes

This recipe makes a big batch of pancakes -- probably around 20. If you need less, simply cut this recipe in half. And, if you make more than you need you can store the batter in the fridge until the next morning. Leftover pancakes can be gently reheated in the microwave.

4 cups flour (we used white, but you can use all whole wheat or a combo)
1/4 cup baking powder
2 teaspoons salt
3-6 tablespoons sugar (we used 6 tablespoons)
3 1/2 cups milk (or buttermilk)
4 eggs, beaten
1/4 - 1/2 cup butter, melted (we used 1/2 cup)

Place flour, baking powder, salt and sugar in large bowl and mix.

Combine milk and beaten eggs and pour over dry mixture. Add melted butter and mix. Do not overmix. It's okay if there are still a few small lumps in the batter.

Let batter sit at least 15 minutes and then heat pan. Oil or spray with butter/oil spray.

Using a ladle or 1/4 cup measure, spoon out batter and cook pancakes on one side until bubbles pop. Turn over and cook them a bit longer (less than a minute), til golden and cooked through.

My Crunchy Version -- Only two more ingredients needed!
1 tablespoon or so of crumbled granola or go lean crunch cereal per pancake
sprinkle of cinnamon

After putting pancake batter in the pan, quickly sprinkle granola on top of the pancakes and then sprinkle with cinnamon. Cook as usual.

And, whatever version you like, don't forget the real maple syrup!!