70. Wheat Germ Griddle Cakes, pg. 74
Saturday morning came around and I had guests to feed. Having pancakes in our house is a special treat, since it means that we (being the husband et moi) are eating breakfast together. It is actually a rare occurrence in our house, since one of us is always getting up early for work on the day that the other one can sleep in...
So, having doubled the number of people in our house, I thought it was an excellent excuse to pull something together more elegant than granola for our morning meal. I often look to MWL for pancake recipes (as I mentioned before here) and this one was chosen.
The batter is mixed up a little differently than normal pancakes, and there is less room for error in this recipe. Mixing it well will not result in flat, dense cakes. In fact, these cakes cooked high and light, leaving me in awe of the wonders of wheat germ.
Not only in looks were these pancakes a hit. They were tasty as well, with subtle nutty flavors and just sweet enough that you didn't feel like you had to dump a jug full of Aunt Jemima on top. (I don't really use Aunty's corn syrup abomination, but I'll try not to judge those who do...ahem...)
So, if you're looking for something pancake-like, but don't want the same old buttermilk deal, give these a try and you might have yourself a new favorite! Or, at least, something to get your husband/wife/child/friend/etc. up for on Saturday mornings. :)
Overall: 4.5 out of 5 Delightful plain, with chocolate chips, or dressed with butter and maple syrup.