If you give a family a PANCAKE...

Pancakes are a family favorite around these parts. I prefer to double or even triple this recipe so that we can eat pancakes for breakfast on another day. I love the flavor of these pancakes so much, I rarely even put syrup on them. My recipe is modified from the America's Test Kitchen Family Cookbook.

Ingredients
1 Cup Unbleached All Purpose Flour
1 Cup Whole Wheat Flour
2 Tbsp Sugar
1 Tbsp Ground Flaxseed Meal
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 Large Egg
3 Tbsp Unsalted Butter, Melted
2 Cups Buttermilk (or Sour Milk--2 Cups Scant Milk, plus a little lemon juice)
1 to 2 tsp Oil (to grease pan)

Whisk together the flour, sugar, flaxseed meal, baking powder, baking soda, and salt in a large bowl and set aside. In a separate bowl, whisk together the egg, melted butter, and then add in the buttermilk. Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated. The trick is to leave a few lumps. Don't whisk it smooth!

Heat a nonstick skillet over medium heat for 3 to 5 minutes. Brush the pan bottom with the oil. Pour batter  on the skillet and cook until large bubbles begin to appear, about 2 minutes. Flip the pancakes and cook until golden brown on the second side. Repeat with remaining batter, brushing skillet with oil as needed between batches (I only do this about every other batch.)

Enjoy right away or let cool and refrigerate for leftovers. You can turn them into blueberry pancakes by placing blueberries on the wet side before you flip the pancakes. I've also do this with thinly sliced bananas to rave reviews.

Hope your family loves these as much as we do!