Originally Posted by sattie
Coconut oil??? Wow.... that sounds great!!! Care to share your pancake recipe with me? Or at least the measurements?
OK, it's simple, pretty old-school. 2/3 c. whole wheat flour, 1/3 c. unbleached white flour, 1/2 tsp. salt, 1 tbsp. double-acting baking powder (I use Rumsford), and whisk all dry ingredients together. If you want fiber, substitute 1/3 c. quick oats for 1/3 c. of the whole wheat flour. Add one egg and buttermilk to texture. Whisk lightly, leave some small lumps. Let the batter sit for a few minutes to begin rising while the oil heats. I usually check the oil by flicking a couple of drops of water into the pan. If the water drops "bounce", it's ready. Should make about six nice pancakes. I top with maple syrup and plugra, European-style butter, or more raw coconut oil. It has a lighter flavor than butter, not as rich, but fruity. I also add about 1/2 tsp. oil to the pan for each new pancake, because I like to cook them hot enough to fry the surface, not just bake the inside. This is a very basic recipe...dress it up any way you like.