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Marisa's version of Mo's Famous Pancakes

Author: Marisa McClellan
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Ingredients

For the Mix:

  • 2 cups whole wheat flour
  • 3 cups whole wheat pastry flour
  • 2 cups honey toasted wheat germ regular toasted wheat germ can be substituted if you can't find the honey stuff
  • 1 cup cornmeal
  • 3/4 cup cane sugar
  • 2 tablespoons salt
  • 3 tablespoons baking powder

For Pancakes:

  • 3 eggs
  • 1 cup of milk
  • 2 tablespoons oil or melted butter
  • 1/3 cup toasted millet Toasting it is easy, just spread it on a small baking sheet and bake for about 8 minutes at 350 degrees. Let it cool a little and then fold it into the batter. It adds a wonderful, nutty crunch.

Instructions

  • Mix all "mix" ingredients together and store in an airtight jar or container in the fridge until ready for use (all those whole grains can go rancid quickly, but cold storage will extend their life).
  • To make pancakes, whisk together eggs, milk and oil or melted butter. Fold in two cups of mix as well as the millet. If it seems to thick, add a bit more milk.
  • Heat a griddle to medium heat and oil it lightly (a precisely folded paper towel is Mo's favorite tool for this job). The pancakes are ready to flip when the bubbles around the edges of the cakes pop and stay open.
  • Cook just another minute or two on the other side.
  • Serve with maple syrup (real only, please), jam and yogurt or honey.