Start the syrup first so it will have time to simmer and cool before the pancakes are ready.
Fruit Syrup
2 cups fresh or frozen fruit
Note: If fruit is fresh, mash down to fill 2 cups, if frozen, over fill measuring cup, it doesn’t need to be exact)
2/3 cup water
1/2 cup sugar (or less to taste)
Bring water and fruit to a boil in a good solid sauce pan. Add sugar, stir, and reduce to simmer. Simmer for about 30 minutes, stirring occasionally with a fork or wire whisk to break down fruit. The longer you simmer, the thicker the syrup will become, just don’t let it burn if you want it really thick. I like it thin so the juice soaks down into the pancake.
Will keep in the refrigerator for a couple of weeks. Freeze to keep longer.
Cinnamon – Yogurt – Whole Wheat – Pancakes
Mix liquid ingredient together well until smooth:
2 eggs
1 cup (8 oz) yogurt
1 cup water
3 tablespoons vegetable oil
1 tablespoon blackstrap molasses
Note: Measure oil first then the molasses won’t stick to the measuring spoon
Now for the dry ingredients. You can mix these in a separate bowl, then add to liquid.
I prefer to just let the dry ingredients float on top of the liquid until I have all the dry ingredients in the bowl. Then I stir up the dry on top to mix them a little before I mix it all together. It saves me washing an extra bowl.
Whichever method you prefer, the main idea is once you start mixing the dry into the liquid, stir as little as possible. The more you stir at this point, the more tough the pancakes will be when they are cooked.
Dry ingredients:
2 cups whole wheat flour, stirred but not sifted
Note: stir the top few inches of flour in the package, measure out a cup, stir again, measure out the second cup
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon salt
1/3 cup powdered milk
Note: If you don’t have powdered milk, you can use regular milk or soy milk instead of water
Once you have gently mixed the dry ingredients with the liquid ingredients, you are ready to cook the pancakes.
I make my pancakes huge. About a cup of batter per pancake. If you do that, it will only make 5 or 6 pancakes, but you will spend less time cooking them, but its trickier to get them done without burning. One pancake this size is plenty for one person, unless you are in training for a cross country bike ride, then you might want two 
Its easier to make smaller ones, so if you use about 1/2 cup batter per pancake, you will get about 12.
I like to put plenty of oil in my cast iron skillet before I start to cook the pancakes, because I like them crispy on the edges. Just make sure your pan is warm enough that a drop of batter forms bubbles right away.
Once your pan is ready and you have added batter, spread it out some with your spoon so it won’t be too thick in the middle. This batter is fairly thick, so it won’t spread much on its own.
My mom used to make little designs with the batter. She would make our initials with the batter first, backwards, let it cook for a second, then add more batter. When the pancake is done, you can see the outline of the initials in the middle of the pancake.
You will be able to tell when its time to turn over the pancake by looking at the surface. The bubbles will have popped and the upper surface will look more solid, or somewhat cooked. Don’t wait too long or it will start to burn on the bottom side. If you turn it over too soon, the pancake might fall apart some, but it won’t hurt anything. Better too soon than burnt, you can always turn it multiple times until its cooked and browned to your satisfaction.
