Pancakes: breakfast of pretty cool guys

Not really the breakfast of champions, but it’s probably the best ‘get ready for a big day’ breakfast I can think of. Everyone has a recipe, this is my favorite. It’s my father’s variant, and it works straight, or with just about any fruit I can think of added in (about 3/4 – 1 cup of strawberries, blueberries, apple, peach, pear, or raspberries have been tried thus far). Today’s version was done with blueberry syrup, which is basically just taking the blueberries, adding them to a bit of pancake syrup, and then boiling it on low heat very slowly, releasing the blueberry flavor. Probably the best use of frozen garden blueberries this side of pie, but pancakes are amazing with no fruit and just a bit of butter.

At any rate, these are the best pancakes. I don’t have rye flour on hand, so I just use half and half whole wheat and normal – where this not the only thing I would use it for, I’d stock rye flour.

Ingredients

1/3 cup white flour

1/3 cup whole wheat flour

1/3 cup rye flour

2 tablespoons brown sugar

2 teaspoons baking powder

3/4 cup milk

4 tablespoons vegetable oil

1 egg

Instructions

Mix all the dry ingredients (flour, sugar, baking powder) in one bowl, and the wet (egg, milk, oil) in another. Then, mix the dry into the wet. At this point, add any fruit. Then, in a pan heated to medium temperature, greased with butter, add the batter and cook it, covering the pan while the first side cooks (this traps vapors and lets the pancakes cook through better), leaving it uncovered for the second side. Remove finished pancakes to a warm plate in a warm oven. Enjoy with butter, syrup, and whatnot!