Growing up, we always made pancakes from scratch. The recipe we used came from my dad’s mom, who raised three boys alone and could make a meal on a budget like nobody’s business. After I got married, my husband ordered pancakes at a restaurant that included cottage cheese and was never the same again. He took my grandma’s recipe and messed with it a bit to recreate that extra fluffy goodness. Today, it’s the recipe we use every couple of weeks to make big batches for the freezer to serve on constant rotation.
Like any good recipe, I like to continually play with the flavors, adding in-season fruit to play with colors (raspberries and strawberries for pink) and flavors (pumpkin for fall greatness).
Two weeks ago, I added pumpkin to the recipe and made small pancakes that I used in today’s lunchbox with bananas to create “breakfast kabobs”. They were a big hit. Below is the recipe:
Grandma Miller’s Pancake (Remix)
2 T sugar
2 1/2 C whole wheat flour
1 1/2 C whole milk
4 tsp baking powder
1 tsp vanilla
3/4 C ricotta cheese (turns out this works better than cottage cheese)
I generously add pureed pumpkin, strawberries, blueberries and banana or whole diced apples, pears or chocolate chip to each batch to keep my hungry kiddos guessing. I also often add a couple tablespoons of ground flax or chia seeds to increase fiber and omega 3s without any change to the taste or texture. Enjoy!