Weekend Pancakes with Maple Syrup
Great for Father’s Day, other occasions, or just for the pure eating pleasure of it!
INGREDIENTS
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 cup quick-cooking oats
- 2 tbsp baking powder
- 1 tsp nutmeg
- ½ tsp salt
- 4 eggs
- 2 cup milk
- 2 tbsp coconut oil, vegetable oil or melted butter, plus more for frying
- 1 tsp pure vanilla extract
- Maple syrup
DIRECTIONS
Preheat your largest, heaviest MEYER non-stick skillet or griddle over medium-low heat.
In a large bowl, whisk together the flours, oats, baking powder, nutmeg, and salt, evenly distributing the finer powders amidst the coarser ones.
In a second bowl with the same whisk, mix together the eggs, milk, oil, and vanilla extract. Switch to a wooden spoon and with just a few quick strokes stir the wet ingredients into the dry until a smooth batter forms.
Lightly coat the pan with a splash of vegetable oil. Spoon in the batter, making pancakes any size or shape you want. Cook until the bottom of the pancakes are golden brown and holes appear on the top. Flip with a flourish and marvel at the gentle rise, the promise of a fluffy, tender interior. Continue cooking until the underside is also golden brown. Serve and share with lots of maple syrup. If need be you can hold the finished pancakes in a preheated 200 degree oven while you finish up.