Dilly Dally Whole Wheat Pancake Mix

 
When the children were younger, it was an effort to get anywhere.  Just when I'd think we were ready to head out the door, someone would need to go to the bathroom or would have wandered back into the playroom.  Getting out in time for school was particularly challenging.  I remember when I was home on maternity leave after Chloe was born, it took everything I had to get the kids out of the house.  Once we were out, we needed to keep moving; there was no time for dawdling.

My frequent refrain in those days was, "no dilly dallying." As one stared out the window instead of getting dressed, another stopped to pick up a stone, and another collected leaves and acorns, I would say, again and again, "no dilly dallying."   And on weekdays when the children wanted pancakes for breakfast, there simply wasn't time.  Saturday we called dilly dally day.  That was the day we could dawdle, stare into space, stop every few feet along our path, and, of course, eat pancakes.

 
I wish I could have those moments back now for the children.  In hindsight, I would rather be late for school and allow the children to hunt for treasures.  But I did figure out a way to get them pancakes during the week.  We now make our own pancake mix by mixing together the dry ingredients in advance.  When the children want pancakes on a weekday, we just add milk, eggs, and butter to the mix.  This is our basic recipe for pancakes with a touch of whole wheat and lots of flavor.  You can top them with whatever you like.  My favorite is syrup and a few toasted pecans.

Dilly Dally Whole Wheat Pancakes

If you'd like to make mix to store for another day, make several batches of the dry ingredients.  I usually quadruple the recipe.  When you are ready to make the pancakes, add the amount of milk, eggs, and butter listed below for each 1 1/3 cups of the mix. 

Makes about 15 pancakes
15 minutes preparation time
15-20 minutes cooking time

The dry ingredients:
1/2 cup unbleached white flour
1/2 cup whole wheat flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt

To finish the pancakes:
3/4 to 1 cup milk
1 egg
2 tablespoons melted butter

Measure all of the dry ingredients into a large bowl and mix them thoroughly with a whisk.  If you are making a multiple batch for a mix, measure out 1 1/3 cups of the dry ingredients and put the rest in an air tight storage container.  Measure 3/4 cup of the the milk into a large measuring cup and warm it briefly in the microwave so that when you add the melted butter it will not immediately congeal in the cold milk, about 30 seconds.  Mix in the egg and butter.  Add the wet ingredients to the dry ones and mix just long enough to wet the flour mixture.  If the mixture is too stiff, add up to a half cup more milk.

Heat a large griddle or frying pan over medium-high heat.  To test the cooking surface to see if it is hot, sprinkle a few drops on it.  If they dance, the griddle is ready.  Add a mixture of butter and oil to the cooking surface, and swirl the pan so that it coats evenly.  Pour out a scant quarter cup to make each pancake.  When small bubbles appear on the surface of the pancakes, flip them and cook on the other side.  Serve hot with your favorite pancake toppings.

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Comments

[Carrie Norry]

I am very excited to try this. I have been struggling to find a good 50/50 whole wheat blend mix. Thanks.

[Nellie]

They are delicious. My kids like them better than the all white flour mix I had been making. Merci.

[glitterysprinkles]

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