Whole-Wheat Pancakes

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             FOOD FUNNY
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Here's a classic culinary quip from Rosemary Zwick:

The most remarkable thing about my mother is that for 30 years she
served the family nothing but leftovers. The original meal has never
been found. - Calvin Trillin

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             TODAY'S RECIPE
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I'm not going to try to pass these pancakes off as health food, but the
added fiber in the whole-wheat flour certainly makes them a better
choice than most other pancakes.

Whole-Wheat Pancakes

2 cups (500 ml) whole-wheat flour
1 Tbs (15 ml) baking soda
1 tsp (5 ml) ground coriander
1 tsp (5 ml) ground cinnamon
A grating of fresh nutmeg
1/2 tsp (2 ml) salt
3 eggs
2 cups (500 ml) milk
1/4 cup (60 ml) vegetable oil
1/4 cup (60 ml) honey
1/4 cup (60 ml) chopped walnuts or pecans (optional)

Combine the flour, baking soda, coriander, cinnamon, nutmeg, and salt in
a large mixing bowl. Combine the eggs, milk, oil, and honey in a
separate bowl and whisk to combine. Add to the dry ingredients and stir
just enough to incorporate - a few small lumps are okay. Fold in the
optional nuts if desired. Pour about 1/4 cup (60 ml) batter on a lightly
greased griddle or skillet over moderate heat for each pancake. Cook
until bubbles form on the surface, about 2 minutes, and turn to cook the
other side until golden brown, 1 to 2 minutes more.
Serves 4 to 6.
Received on Tue May 6 20:01:43 2008