Okay, so they're actually Wheat Germ Buttermilk Pancakes, but that doesn't sound as fun, does it? These have become a weekend staple here in Casa de Mallard.
Makes about 20 4-inch pancakes
1/4 cup applesauce
2 cups buttermilk
1 teaspoon vanilla
1 1/2 cups whole wheat pastry flour
1/2 cup wheat germ
2 teaspoons baking soda
1/2 teaspoon salt
In a small bowl, whisk together the flour, wheat germ, baking soda, and salt.
In a bigger bowl, whisk together the eggs, applesauce, buttermilk, and vanilla.
Now whisk the dry ingredients into the wet ingredients, mixing until just blended.
Fry 'em up in your favorite pan (or use your awesome griddle) and enjoy!
So, there are a few little notes (aren't there always notes?!)...
1. If you can't have dairy, mix one tablespoon apple cider vinegar or lemon juice with one cup of your favorite non-dairy beverage (soy milk, rice milk, almond milk, and so on) and let it sit for ten minutes. Use this mix the same way you would the buttermilk. For example, in this recipe, you'd need two cups of "milk" with two tablespoons of cider vinegar or lemon juice. Additionally, if you don't have buttermilk (and you can have dairy), you can use the same little recipe with regular milk, if you choose. Just make sure you let it sit for ten minutes and all should turn out well.
2. You can use 1/4 canola oil in place of the applesauce, if you like. We've tried it both ways and really prefer the applesauce version.
3. Get your wheat germ in bulk, if you can, preferably from a store that has a rather quick turnover rate in their wheat germ bin (think Whole Foods or, even better, a local Co-op). This allows you to buy a small amount and use it before it goes rancid (which it does rather quickly, if you aren't using it a lot). It should smell nutty when you take a big sniff. If it smells musty at all, toss it. Store it in a tightly-sealed container in the fridge for best results. And pat yourself on the back for eating it because it's loaded with nutrients and fiber.
4. These pancakes keep so well for a day or two. Cool them to room temperature and store them in a container in the fridge. When you're ready for breakfast the next day (or a snack), pop 'em in the toaster to reheat them. They reheat to a crispy deliciousness that will come very close to their original glory. Just make sure you keep an eye on the toaster while they're toasting. The Biggest Girl ate two whole pancakes yesterday morning and is making quick work of the leftovers this morning. Smear a little peanut butter on top for an even tastier treat!