This Stack ’em High Pancakes recipe is great for special occasion breakfasts like birthdays, Mother’s Day, or Father’s Day. Serve them at the table or deliver them in bed. After all, there are few things cozier than being served breakfast in bed (as long as you don’t spill anything).
STACK ‘EM HIGH PANCAKES RECIPE
8 – 12 servings
2 cup White flour
2 cup Buckwheat flour
8 tsp Baking powder
1 tsp Nutmeg
1 tsp Coriander
4 T Cinnamon
1 c Brown sugar1 tsp Salt
Vegetable oil for the skillet
4 cup Milk
1 T Vanilla extract
Maple syrup or honey at the table.
Mix the dry ingredients well, which you can store in a covered jar for long periods of time. Dole them out and add milk, eggs and vanilla by eyeball…or make up the whole batch and store pancakes in the freezer for easy, breezy mornings.
Once you have made a nice batter with dry and wet ingredients, heat a skillet and coat the bottom with vegetable oil. When a droplet of water dances on the surface, turn down the heat to medium, and pour a 1/4 c of batter into the skillet for each pancake. Wait for bubbles to appear on the surface of the pancake before flipping.
Serve with Paul Family Farm maple syrup or your favorite honey.
PHOTOGRAPHY BY ADAM MILLIRON / STYLING BY QUELCY KOGEL / RECIPE BY MEGAN GORDON