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slight variations in the pancake recipe

Our shopping schedule has been a little disarranged lately—not unlike our blogging schedule, clearly—so we're out of whole wheat flour. But Friday is pancake day without fail, so the whole wheat flour in this morning's batch had to be replaced with white. It's not the first time I've needed to make a substitution; a couple weeks ago we only had maybe half a cup of milk, so I filled out the rest with a mix of yogurt and water. You might be surprised to hear that it worked just fine! I wasn't. I knew it would.

I actually found the all-white flour pancakes to be more different than the yogurty ones. I had originally thought that I put in the whole wheat flour just to show my hippy credentials—crunchy granola and all that. But after seven-plus years of making the same recipe, I've gotten used to the whole wheat taste. This morning's version was fine, but somehow lacking in depth. I guess that means my hippiness is now deeply ingrained.

It actually makes me feel pretty old to see how long ago I came up with this recipe. It feels like just yesterday—and also like an eternity ago. That's what having kids does to you. It's just like how when they found the old iPod (pictured here) I noticed that the version of my music collection frozen within is very little different from what I have on my computer now. I thought my taste in alternative hip hop was pretty sophisticated; is it still avant-garde if it's from 12 years ago? Oh well, the boys really appreciated hearing that Antipop Consortium album.

The pancake recipe has changed ever-so-slightly from seven years ago. For the record, here's what it is now:


In a large bowl whisk together:

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat germ
3 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1/8 tsp cinnamon

In small bowl beat:

2 large eggs

Add to the dry ingredients, along with

1 1/4 cup milk
3 Tbsp melted butter

Mix gently with a whisk until well-combined and not too lumpy.

Put your skillet over medium-low heat and butter as required. Pour the batter (I use a quarter cup measure, not quite filled for each pancake) and cook until most of the bubbles on top have popped, then flip and cook the other side for a few seconds.

Enjoy with or without 20-year-old music!

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