A friend of mine wanted my pancake recipe, so instead of taking the time to just e-mail her, I thought I would post it for you all too. These have been a great hit at our house. I love them because the girls can feed themselves, they freeze great, don't take up a lot of room, and are easy to reheat in the toaster. I haven't tried yet, but I'd be willing to bet you could try sweet potato instead of banana (might need to add a little more milk if it's too thick). Nuts or chocolate chips would be a nice addition, and you could smear the pancakes with nut butter and honey for a more protein packed meal. If you're feeding babies these pancakes, don't substitute something else for the butter. Our brains are made out of fat, and growing children need it in their diet. You can read more on the issue here. If you don't have any butter milk, just add a few table spoons of white vinegar to your measuring cup before you add the milk. I recommend you use King Arthur Premium 100% whole wheat flour, or something equally high quality and find ground. The pancakes come out so light and fluffy with this, that you family probably won't even know they are whole wheat (if you have issues with such a thing). This recipe should make around 30 something pancakes, and of course you can cut it in half, but if your a mama and going to all the trouble...just make a big old batch. So without further ado...
4 cups of whole wheat flour
8 tsp of baking powder
4 tablespoons of sugar
1 teaspoon of nutmeg
2 2/3 cup buttermilk
1 cup mashed banana (ripe is better)
4 tablespoons melted butter
Combine the first five ingredients. Stir well, and add the rest. Heat your pan or griddle until a drop of water dances and evaporates when it hits the surface. Drop spoonfuls of batter onto the skillet cook until brown, and then flip and cook on the other side (but you know all that already, right?) and don't forget them while you do something else...like right a blog post. Cause they will burn.
To improve flavor eat them with your pinkies sticking out. LOVEc