For a ranch breakfast, these pancakes will turn on the charm. Adding huckleberries is a clincher. I use half buttermilk and half regular milk to balance the batter, avoiding a heavy sodden pancake.
Ingredients:
2 cups fresh ground whole wheat flour
2 Tablespoons sugar, or 1 ripe banana, mashed
3/4 teaspoon salt
1 Tablespoon baking powder
Mix dry ingredients together and add:
2 eggs
3/4 cup buttermilk
3/4 cup regular milk, any kind
1/4 cup melted coconut oil or butter
Mix wet ingredients in with dry, adding a little more buttermilk if batter is too thick. Spoon onto hot griddle. Turn when pancakes form bubbles on top and golden brown underneath. Serve pronto with butter and syrup.
Maple Syrup:
Bring 1 cup water to boil. Add:
1 cup granulated sugar
1 cup brown sugar
Stir to dissolve. Bring to boil; lower heat to simmer 2 minutes. Remove from heat. Add:
1/2 teaspoon "mapeline" (In my opinion, it tastes better than real maple flavoring)