These are the pancakes my mother always made for me, so they're my Platonic ideal of a pancake (which helps explain why I've never been a fan of the pancakes one gets at Pancake House type establishments). When I was little, I always used to get excited about helping to make them by dropping batter onto the skillet-- always in tiny kid-size drops. Now I make them tiny-kid-size for Mae-- about 1 1/2 inches in diameter. Snip them in half and she has a perfect little hand-sized piece to hold. They freeze well, too-- I make a big batch and freeze, then reheat in the toaster oven. Smear with sugar-free apple butter, and there you go.Whole Wheat Pancakes
1 1/4 c. whole wheat flour
1/3 c. All Purpose flour
2 tsp baking powder
3/4 tsp. baking soda
1/4 tsp salt
1 c. buttermilk
1/2 c. milk
1/4 c. canola oil
In a bowl, mix together the dry ingredients. In a smaller bowl, whisk together the buttermilk, milk, eggs, and oil. Stir the liquid ingredients into the dry ingredients. Brush a griddle with a little extra oil, and heat over medium high heat. Drop spoonfuls of batter in, cook until bubbles begin to form in the middle, like this:
I use about a 1/4 cup of batter for adult-sized pancakes, and a teaspoon for baby-sized ones. Flip 'em and cook until nice and brown.
When I make these, I get about 8 adult-sized pancakes and 16 tiny ones.