We survived Thanksgiving quite nicely yesterday, despite my roaring at a pie crust early in the morning, and dealing with an especially belligerent turkey. In the end, though, the crust was flaky and beautifully rustic, and nobody got sick from the turkey. For this, and many, many other things, I am most thankful. YES. And, no; I do not shop on Black Friday, I have never shopped on Black Friday, and I never will. I start sweating just thinking about it. My heart starts pounding ever so slightly, and I start feeling panicky. No shopping deals, no matter how appealing they could possibly be, could never, ever induce me to participate in the consumerist insanity of Black Friday. Now, let me tell you how I really feel about it...JUST KIDDING. Anyway, it's the crowds and lines that freak me out more than anything. I also have this irrational fear of being trampled in some sort of mad stampede. After all, I am only 5'0 tall. (Barely). But enough about Black Friday. It's time to talk about breakfast. Pancakes, to be precise.
I firmly believe that on certain mornings, only pancakes will do. Not just any pancakes...Wheat Germ Buttermilk Pancakes.
Now, I realize these pancakes will not be winning any beauty contests any time soon. But before you turn up your nose and dismiss me as a hopeless leftover hippie, please allow me to extoll the virtues of wheat germ. Not only does it have a delightfully mild, nutty, and ever so slightly sweet flavor, it is packed with protein (2 tblsp. contains 25% of your daily value), no trans fat, low in sugar, cholesterol free, and sodium free. It is also an excellent source of iron and folic acid. It's basically an incredibly delicious and effective nutritional supplement. If you want to up the nutritional value of a baked good, throw some wheat germ in there. Just do it. It's also very inexpensive. Frugal folks; unite!
So there's my little plug for wheat germ.
Now let's get to the good stuff.
When it comes to pancakes, I infinitely prefer buttermilk pancakes over, um, non-buttermilk pancakes. Buttermilk adds such a lovely fluffiness and body to pancakes, and the FLAVOR, PEOPLE. Don't even get me started on the FLAVOR. When you combine buttermilk pancakes plus a bit of wheat germ, you get a fluffy, yet incredibly hearty pancake (I'm stuffed after two small pancakes) with just a hint of sweetness and nuttiness. I dare say, it truly is my favorite pancake, EVER. I do not exaggerate. I've been using the same pancake recipe for nearly 8 years, and I have no intention of deviating whatsoever. Please. I beg of thee. Try these soon.
Wheat Germ Buttermilk Pancakes
-Slightly adapted from "Whole Foods For The Whole Family", compiled and edited by Roberta Bishop Johnson. An interesting note on this cookbook: my mom handed this cookbook down to me, and it is literally falling apart. It is the second edition of the original La Leche League family cookbook. I don't cook a great deal of recipes from this book, but the breakfast section does not disappoint.
- 2 cups of buttermilk
- 1 egg
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/4 c. brown sugar
- 1/4 c. canola oil (or another flavorless oil)
- 1 1/2 c. unbleached, all-purpose flour
- 1/2 c. wheat germ
In a large bowl, place buttermilk, egg, baking soda, salt, brown sugar, and oil. Mix well. Add flour and wheat germ, beating only until large lumps disappear. Cook on a lightly greased skillet or electric griddle over medium high heat (375 degrees for the griddle). Flip pancakes when they begin to puff up a bit (they will not form little bubbles like traditional pancakes). Remove from heat after about 2 minutes, serve with maple syrup. Makes about 12 small-ish pancakes.
You can make the batter the night before and store it in a covered container overnight in the refrigerator. Also, feel free to stir in blueberries, etc. to jazz up the pancakes.
How about you? Do you have a favorite style of pancakery?