Healthy-ish Pancakes, Side of Bacon Optional

I’m lucky enough to be married to a pancake making genius. Mark’s breakfast creations are a delicious, hearty combination of what we’ve got in the pantry. Here’s the basic batter recipe, with optional add ins. Feel free to experiment with combinations of mix-ins and toppings. Enjoy outside for maximum effect.

Mark’s Pancake Batter
Makes 6 Large Pancakes

In one bowl, whisk together:
1 egg
2 T melted butter
1/4 cup soy milk
1/4 cup cow milk
dash vanilla extract
dash cinnamon

In a second bowl, combine:
2/3 cup white flour
1/3 cup whole wheat flour
2 T sugar
2 tsp baking powder
1/2 tsp kosher salt

Add the dry ingredients to the wet ingredients. Fold together with a spatula until just combined. Don’t over mix – some lumps are okay. If you want thin pancakes, add a bit more milk to thin out the batter. Thicker batter = thicker pancakes.

Heat a griddle over medium. Grease with melted butter or bacon fat if you are also making a side of bacon. Ladle enough batter on to form pools the size you’d like your pancake to be. Drop mix-ins on top of batter. Cook until edges are dry and bubbles begin to form in the center, about 3 minutes. Flip and cook another 3 minutes.

Serve with any or all of the mix-ins sprinkled on top, with maple syrup, honey, creamed honey, sorgum, molasses, agave syrup, whatever you like, or nothing at all.

Mix-Ins & Toppings:
Black Raspberries
Sliced Strawberries
Sliced Banana
Flaked Coconut
Pineapple Bits
Sesame Seeds
Sunflower Seeds
Sliced Almonds
Raw Nut Bits like cashews, pecans, walnuts, hazelnuts, etc.
Chocolate Chips*

*Not Healthy