Favorite Pancake Recipes

Here are three of my favorite pancake recipes.  The first recipe, when halved, makes enough for 2 to 3 people; however, when making waffles use the full recipe.

Buttermilk Pancakes or Waffles
2 cups whole wheat flour [I always use half all-purpose and half wheat pastry flour]
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 T sugar or honey [I always use honey]
2 eggs
2 T oil
2 cups buttermilk

Mix dry ingredients.  Add the wet ingredients, whisk together.  Pour batter (2 inch circles) onto a hot skillet/griddle, turning once (should take about two minutes before one side is cooked and ready to be flipped.)  Yield: 24, 2-inch pancakes

Favorite Pancakes or Waffles
1 cup whole wheat flour [or use half all-purpose flour]
2 tsp baking powder
1/4 tsp salt
1 beaten egg
1 T honey or sugar [of course, use honey]
1 T oil
1 cup skim milk

Mix dry ingredients.  Add wet ingredients, whisking together until just mixed.  Pour batter (2 inch circles) onto a hot griddle/skillet, turning once when cooked.

{Recipes from: Merrill, Jane P. and Karen M. Sunderland.  Set for Life.  "Buttermilk Pancakes or Waffles" and "Favorite Pancakes or Waffles".  Salt Lake City, UT: Sunrise Publisher, 1995. 108 & 106.}

Yogurt Pancakes
1 cup whole wheat pastry flour
1/2 tsp baking soda
1 tsp baking powder
[1/4 tsp salt]
1 egg
1 cup milk
1/2 cup plain yogurt

Combine dry ingredients in a mixing bowl.  Add the remaining ingredients.  Whisk until just mixed.  Pour the batter into 2-3 inch circles onto a hot skillet/griddle, turning once when cooked.  Optionally you can add frozen/drained blueberries into the batter or one at a time on the pancake before turning once. 

{Recipe from: Bob's Red Mill.  "Blueberry-Yogurt Pancakes".}