Back in the 1980s, it was the coffee part of this breakfast that health advocates warned about. Coffee’s reputation has turned around. Now coffee provides the main source of antioxidants for many Americans. In the 80s, recipes with oat bran, a source of soluble fiber that reduced cholesterol, were going to help us live longer. Oat bran is no longer hot, but its still in my pancake recipe.
The pancake recipe is flexible. Different grains can be used. As long as the dry to wet ingredient ratio is maintained, good results are likely. I’ve used wheat germ, buckwheat, and cornmeal for part of the dry blend. Quinoa would likely work too and would be so current. I used buttermilk as the liquid for years, but recently switched to my home made kefir. And my youngest doesn’t care for cooked blueberries so she gets chocolate chips.
Here is the pancake recipe we enjoy with coffee on many weekends and occasionally a weekday:
1 egg beaten
1 cup kefir (or buttermilk)
1 Tablespoon oil
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup flour – usually I use 1/3 cup each of all purpose, whole wheat, and oat bran
1/2 cup blueberries – frozen and thawed or fresh
Whisk together first six ingredients making sure baking powder and soda are dissolved. Fold in flour combination and form a slightly lumpy batter. Blueberries or chips may be combined in the bowl or dropped in to pancakes just after ladling batter onto griddle. I scoop a scant 1/4 cup onto an oiled and heated cast iron griddle. Flip when edge gets dry and cakes are nicely browned. They will bubble and puff up nicely before flipping. Best served immediately.