Ingredients
- 2 large eggs
- 1 1/4 cups milk
- 2 teaspoons vanilla
- 3 tablespoons butter, melted or 3 tablespoons vegetable oil
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons sugar (for diner-style pancakes) or 1/4 cup instant malted milk powder ( for diner-style pancakes)
Directions
- Beat the eggs, milk, and vanilla until light and foamy, about 3 minute at high speed of a mixer (I do this step in blender and mix the rest in bowl with a large whisk).
- Stir in butter or oil.
- Whisk the dry ingredients together and gently, but quickly, mix into the egg and milk mixture.
- Let the batter relax while griddle is heating (or overnight in refrigerator) The batter will thicken upon resting.
- Grease and preheat griddle.
- The griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
- Drop ¼ cupfuls of batter on the lightly greased griddle.
- Cook on one side until bubbles begin to form and break (this is the time to add anything like berries, chocolate chips, etc), then turn the pancakes and cook the other side until brown (turning only once).
INGREDIENTS
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg, lightly beaten
DIRECTIONS
- Preheat the oven to 375°. Butter an 8-by-5-inch metal loaf pan.
- In a large bowl, whisk both flours with the baking soda and salt. In a small bowl, whisk the buttermilk with the egg; stir into the dry ingredients with a wooden spoon until a rough dough forms.
- Transfer the dough to a lightly floured work surface and knead until smooth. Form the dough into a loaf and put it in the prepared pan. Bake for about 50 minutes, until the bread has risen about 1/2 inch above the rim of the pan. Once unmolded, the loaf should sound hollow when tapped on the bottom. Let cool to warm or room temperature, then slice and serve.
