From Runner's World, October 2012 *do not be fooled - I have not taken up running. It should tell you something that the one piece of information that I gleaned from a running magazine is a pancake recipe.*
Makes 16 four-inch pancakes
1 c. white flour
1/3 c. each: cornmeal, whole wheat flour, and old-fashioned rolled oats
4 tsp. sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 c. buttermilk
1/2 c. milk or water
2 large eggs
2 Tbsp. vegetable oil, plus extra for brushing the griddle
1 tsp. vanilla
Heat a large skillet or griddle over low heat. Mix flour, whole grains, sugar, salt, baking powder, and baking soda in a bowl. Microwave buttermilk and milk for 30 seconds in a 2-cup measuring cup. Whisk in eggs, oil, and vanilla. Pour wet ingredients into dry; whisk until just mixed. Return batter to measuring cup. Increase heat to medium and brush skillet with oil. When oil starts to spider, pour batter 1/4 cup at a time. When pancake bottoms are golden brown and tops start to bubble, after about 2-3 minutes, flip pancakes; cook until golden brown on other side. Repeat, brushing skillet or griddle with oil. Serve hot.
|Newest family member - welcome, sweet girl!|
Welcome, sweet Mary Gatliff!
|Exactly one day old - 12:31 PM|
|Getting some love from Diddie!|
Check back later for the birth story details, if you're interested at all.