Whole Wheat Buttermilk Pancakes

I can't afford to eat these very often anymore because they are rather fattening (at least in the quantities that I tend to eat them). But there is no finer breakfast under Heaven.


  • Hodgson Mill (or equivalent) Whole Wheat Pancake Mix (about 4 heaping tablespoons per person)
  • Banana(s), Overripe
  • Blueberries, Fresh
  • Walnuts, Chopped and Crushed
  • Buttermilk (about 1/4 cup per person)
  • Egg(s)
  • Canola Oil
  • Pure Maple Syrup
  • Butter
  • The Method:

    Heat a skillet or griddle with some canola oil in it. Medium heat is best. These pancakes need to cook a bit more slowly than some pancakes. I find that cooking the bacon first is best, because it takes more time and you don't want the pancakes to get cold. Scrub out the skillet so the pancakes don't stick where the bacon left residue.

    In a large mixing bowl add buttermilk and egg. There should be enough buttermilk to render the amount of pancake mix that is used into a loose paste, but not enough to make it runny. This takes some judgment. Usually you'll want one egg per person being served. Add a tablespoon of canola oil per person being served. Whisk these ingredients vigorously to get a thorough mix. Add the whole wheat baking mix and gently fold until you get a thick consistency. Avoid mechanically overworking the batter.

    You'll find that all natural mixes like Hodgson Mill will be far superior to commercial brands like Aunt Jemimah. WARNING: Under no circumstances should you use an industrial grade mix like BisQuick! If you try to substitute ordinary milk for buttermilk, you may as well quit and eat cold cereal.

    The ideal banana is completely black and deliquescent. It should be soggy and gross. Failing that you can microwave a fresh banana (pierce it first to avoid a detonation!) or carefully knead a fresh banana in the skin to make it good and squishy inside before peeling and pouring it out into the mixing bowl. Starting with chopped walnuts, wrap them in a paper towel and crush them with a rolling pin or something like a bottle. You may want to microwave the blueberries if they are large to prevent hem from poking out of the batter and sticking to the skillet. Use discretion if you do this because the bleuberries can quickly turn into a soup. Add these ingedients to the mixing bowl and gently fold into the batter.

    Make certain that the oil in the skillet is hot enough to sizzle a water droplet. If it is smoking hot , then turn down the heat and set it aside to cool a bit. Pour the pancakes, leaving plenty of room for flipping and to prevent them from merging. Cook until a deep rich brown. They will be darker than pancakes made with bleached flour. Do not overcook. The batter should be just done, still moist, but not wet. Flip only once. Anoint with real butter as soon as they are removed from the skillet.

    Drizzle with pure maple syrup and serve with bacon and ice cold milk. One or two large panacakes will prove filling for most people. These things really stick to your ribs.

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