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Whole Grain Pancakes
April 25, 2010

We have made these pancakes several times, often tweaking it a bit but they always turn out great. These modifications have worked well for us: adding 1/2 teaspoon of salt, reducing the buttermilk to 1 3/4 cup (using sour milk is alright, but not quite as amazing), and adding 1/4 cup oil. Replacing brown sugar with white sugar is fine. We find that adding vanilla can distract from the flavor of the grains. Even though we think this recipe is better with our modifications, it still gets 5 stars because it's a flexible recipe and a terrific food concept.

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