Making pancakes at 1:21 in the afternoon and eating a whole stack of them.
And the worst part?
The My Favorite Pancake recipe on page 93 in Baking with Whole Grains contains a mistake that will give you batter too stiff to pour rather than fluffy pancakes. If you halve the flours, you’ll get better results. The corrected recipe is as follows:
3/4 cup whole wheat pastry flour
1/4 cup pastry flour
1 t baking powder
1/2 t baking soda
1/2 t salt
2 T ground flax seed, optional
1 cup thick buttermilk
1 large egg
2 T oil
In a large bowl, stir together flours, baking powder, baking soda, salt, and optional flax seed.
Add buttermilk and egg, stirring a few strokes.
Add oil and mix gently until just barely combined. Minimum stirring makes tender pancakes! The batter will be fairly thick (although a thinner buttermilk will make a thinner batter).
Heat lightly oiled skillet on medium-high heat until a few drops of water skitter across the skillet before evaporating.
Spoon batter onto hot greased skillet. When pancakes are getting a bit dry around the edges and a bubble or two appears in the middle, flip and cook a minute or two longer, until done in the middle.
Yield: about 10 4-inch pancakes