Apparently my desire to warm up and fill up with pancakes is an ancient one -- according to the fabulous wikipedia, archaeologists have found pancakes to be one of the oldest and most popular way of eating cereals. Imagine being the first on your continent to come up with the idea of combining grains with eggs and milk and cooking the batter up on a skillet? Talk about a breakfast upgrade! Speaking of skillets, making pancakes is so much more fun with a cast iron skillet. We were trying to make them in a regular cast iron pan, but it's hard to get our spatula in there to properly turn the cake over. Now we can even make two at once, which is a great time-saver in the morning.
- 1 apple, cut into small pieces
- 1/2 teaspoon baking powder
- pinch of salt
- 2 tablespoons applesauce
- 1 egg if you don't want to use eggs, mix 1 tablespoon of flax seed with 1 teaspoon water with a mortar and pestle until ground well and add that to your batter
- 1 cup milk
- 1/2 cup oats
- 1 cup light buckwheat flour & 1/2 cup millet flour or whatever flour you have on hand
- honey and applesauce, for serving
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- oil or butter, for greasing your skillet
By now the skillet should be nice and hot. Adjust the heat as necessary, and use an ice cream scoop to pour the batter onto the skillet. When bubbles start to form on the top of the pancake, use a spatula to flip it over, and let it cook for another minute or two more. Use the spatula to place your pretty pancake on a oven-proof plate in the oven at 200 degrees to keep warm while the other pancakes are being made. Top with applesauce and honey. Makes 8 hearty pancakes.