{recipe} Whole Wheat Pancakes

There are certain things I just didn't use to do.  Making pancakes is one of them.  I just didn't know how to create the perfect fluffy pancake, turns out I was impatient, trying to speed a long by squashing the poor fluff right out with the back of a spatula.  In recent years, I have grown accustom the process of pancake making, the art of standing around and waiting for those little bubbles to appear.
This recipe is my all time favorite, and the one that taught me to love the process, and to be patient.  The batter comes together super, thanks to the all-ready-mix pancake mix.  Say hello to leisure pancake making weekends.

  WHOLE WHEAT PANCAKES:
* serves 6

2 large eggs
3 tbsp unsalted butter, melted + more for cooking
1 cup buttermilk (see tip)
1 cup whole milk
1 1/2 tsp vanilla extract
2 cups pancake mix
butter, raw honey, and/or pure maple syrup for serving.

TIP: If you don't have buttermilk on hand , you can make it: measure 1 cup of whole milk and take out 3 tsp of the whole milk, add in 3 tsp of lemon juice. Allow to sit on the counter for 5 minutes, stir and add to the step in the recipe.

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

In a large bowl, whisk the eggs, melted butter, whole milk, buttermilk (see tip), and vanilla extract.  Add two cups of the pancake mix to the wet ingredient.  Stir together until just combined. Set the batter aside at room temperature for 10 minutes.

Heat a large pan or griddle over medium heat and grease the pan with butter.  Add 3 tablespoons (I find that a cookie scoop makes this task effortless) of the pancake batter onto pan or griddle.  Cook the pancakes for about 2 minutes, flip and cook for two more minutes.  Repeat this process, adding more butter to the pan when needed, until all the batter has been transformed into delicious pancakes.

Serve with butter, honey and/or pure maple syrup.

Keep the whole wheat pancakes in an airtight container on the counter for 1-2 days.

Make ahead: This batter can be stored in a covered container in the refrigerator for up to 3 days.

Freezer friendly: These whole wheat pancakes, freezes beautifully.  Line a 9x13 inch baking sheet  with parchment paper (I like to use unbleached parchment paper.) Place the whole wheat pancakes on the baking sheet lined with parchment paper.  Freeze for 30 minutes. Transfer the frozen whole wheat pancakes to a labeled (content and date) freezer zipper bag, I also cut the parchment paper from the baking sheets to stick in between the whole wheat pancakes to prevent them from sticking to each other.  Freeze for up to 3 months.