We make pancakes every Saturday. My kids look forward to this treat and it’s our only non-rushed breakfast of the week. My recipe has been tweaked over the years. Changed the flour, added protein powder and vanilla extract. But the bones of this recipe are what make it so fluffy and delicious. It’s originally from the Fannie Farmer cookbook – which is a good kitchen reference for any southern gal.
This is my original recipe – it’s been tweaked and “healthified” over the years…
This recipe I owe to my friend Anna – who gave me the recipe 10 or so years ago. You guys, I’ve known this woman since we were 6 years old. SIX. We ended up in Ms. Jones’ first grade class together and both got to ride the “orange bus” since we lived in the same neighborhood. And the rest is history. We were maid-of-honor at each other’s weddings and she got to be with me when my first baby was born. Even though we live about 600 miles away from each other, every time we see each other we just pick up where we left off. Anna is an amazing treasure. She’s the type of person who will analyze a situation and immediately mobilize to help. I wish we got to see each other more. But one day when we’re old ladies (and way before then, I hope), I am very certain we’ll be sitting on the porch of a farmhouse together watching chickens peck and flowers grow. If you have a friend you’ve known as long as I have known Anna, consider yourself blessed.
If you’re cooking for a family, I recommend doubling this recipe. I freeze leftovers to pop in the toaster before school if we are in a hurry. Do yourself a favor and use real maple syrup. Or, try Young Living’s Wolfberry Syrup – it’s my favorite! Adjust the ingredients to include what you have on hand. And enjoy your Saturday!
(*Side note: we’ve been enjoying a gluten-free version of these lately while we have my son on a special diet. Will post that recipe soon!)
Saturday Pancakes
Ingredients:
- 1 cup Einkorn flour (I get mine from Thrive Market*)
- 2 tsp baking powder
- 2 Tbsp sugar (I use coconut sugar*)
- 2 scoops of your favorite protein powder
- 1 egg
- 2 Tbsp butter – melted
- 1/2-3/4 cup milk
- 1 tsp vanilla extract
Directions:
Heat skillet to medium OR 350º. Mix all dry ingredients together in large bowl. Add in butter, egg, vanilla – then milk, adding more milk until you get a pour-able batter consistency that’s not too runny. Ladle on to the griddle one or a few at a time. Decorate each tasty pancake with a pat of butter. Serve with maple syrup or YL Wolfberry Syrup and some eggs and bacon!
Enjoy!
<3
Shannon
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