Sunday Morning Pancakes and More For Many Days To Come

If you don't know this already, pancakes freeze really well.  All you have to do is defrost for less than a minute in the microwave and they taste just as good as they did coming out of the frying pan.  Here's a double recipe batch that makes enough to feed your youngsters for many days to come.  I wrap them four at a time and stock them in the freezer, some with chocolate chips (for me), but mostly without.

Makes at least 30 medium pancakes.

Ingredients:

4 cups of  wheat flour
1/4 cup wheat germ
1/2 teaspoon salt
6 teaspoons baking powder
1/4 teaspoon cinnamon
5 tablespoons butter, melted
3 1/2 cups milk
2 eggs, beaten
2 bananas, mashed
1 cup vanilla yogurt
1 teaspoon vanilla

Directions:

1.  In a bowl, combine 4 cups of wheat flour, 1/4 cup of wheat germ, 1/2 teaspoon of salt, 6 teaspoons of baking powder, and 1/4 teaspoon of cinnamon in a large bowl.

2.  In a medium bowl, combine 3 1/2 cups of milk, two beaten eggs, two mashed bananas, one cup of vanilla yogurt, 5 tablespoons of melted butter, and a teaspoon of vanilla.  Add to dry mixture and stir thoroughly.

3.  With the burner on medium heat, heat up your frying pan.  Then put the batter by large spoonfuls into the pan.  I make four pancakes at a time out of a large pan.  I also use two pans at a time to make for faster pancakes.  When the edges and top start to bubble, it's time to flip.  They only need another minute or so once they've been flipped and I usually will flip them once more just to make sure the inside is well cooked.

4.  Continue as such until all your batter is used.  I've got the perfect rhythm down now doing eight at a time.  You can see how I cool them on a rack in the background here.