Better breakfast redux

Ok, new plan. Studiously plow through several hours of GRE studying in the evening, hoping desperately to cultivate an innate predilection for predicates, and just when you think unconsciousness is inevitable, mix up a batch of pancake batter to be refrigerated overnight and then doled out onto a warming skillet for several, consecutive, mornings to come. Assembling that bowl of cereal now takes just as much time as portioning out the perfect pancake.

Quick and hearty pancakes for days to come

Makes about six 5-6” cakes

(or enough batter for breakfast for one for several mornings)

Ingredients:

1/2 cup white whole wheat flour (I like King Arthur best)

1/4 cup buckwheat flour

1 1/2 tbs sugar

2 tsp baking powder

1/2 tsp salt

3/4 hemp milk (or any milk will do)

1 egg

1/2 tsp vanilla extract

1. Whisk together all the dry ingredients (flour, sugar, baking powder, salt)
2. In a separate bowl, combine all the wet ingredients (milk, egg, vanilla)
3. Mix all the ingredients together gently but quickly, just until combined (lumps are ok, and preferable to the abundance of gluten produced by over mixing).
4. Refrigerate the batter to be used for quick and delicious breakfasts throughout the week, or fire up the stove immediately.
5. Use a 1/4 cup measuring scoop to ladle out perfectly portioned pancakes onto a hot, nonstick or lightly greased griddle or skillet. Cook until an even golden on both sides.

Top the cakes with syrup, fruit, or even a fried egg. My favorite morning treat is a buckwheat cake spread with nonfat, plain Greek yogurt, quick poached wild blueberries, and drizzled with honey.