Annie's Pannies (Pancakes, that is...)

My sweet friends from England gave my pancakes that name...and I Am Honored.

:)

I am always amazed that our guests ask me for my pancake recipe, because I use the most basic recipe from my good ole Better Homes and Gardens cookbook. But I use white whole wheat flour and I add wheat bran and ground flax seed.

I'm also not afraid to add absolutely ANYTHING to a pancake!! This morning, we had them with toasted pecans. Mmmm...the combination of the whole grains in the batter, the toasted nuts and the maple syrup was just delicious.

I add sliced bananas to the batter sometimes. Chocolate chips. Strawberries. Raspberries. Blackberries. Chocolate chips and bananas. Jake's favorite is my apple version: I shred an apple or two, add that and some cinnamon to the batter. I top that off with some plain low-fat yogurt. One day, I topped pecan pancakes with some rice pudding. YU-UM!!! Of course, there's my favorite: fresh blueberries in the pannies, topped with peaches, maple syrup and whipped cream (shown above)!

I also LOVE pumpkin pancakes (with pecans, too!)...I've used this recipe before and they were good.




(It's our awesome hand-made, handed down for generations griddle that makes them so good, too!)

So, here's my basic recipe for Sunday morning happiness (of course, that Spicy Bloody Mary and/or Mimosa doesn't hurt either):

1 1/4 cup flour (I use white wheat and I add some bran flakes and ground flax seed)
2 Tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 or 2 eggs...depending on how you like it
1 cup milk
2 Tablespoons canola oil

For my family of 4, I use 1 1/2 X this recipe.


Below...apple pancake topped w/maple syrup and Stoneyfield Lowfat Plain Yogurt...




EnJoy.