"Better than the Box" Pancakes

Erin McKool of Start says this pancake recipe is a great fall back to school recipe and can be kept in a container for multiple uses. It's also, healthier than the frozen or store-bought versions. Plus the sandwiches with the sausage in the middle make it easy for travel and getting kids out the door to work/school.

"Better than the Box" Pancakes 

2 1/2 Cups Whole Wheat Pastry Flour   
2 TBL Granulated Sugar    
1 tsp Baking Powder  
1 tsp Baking Soda
1/2 tsp Salt
2 Cups Buttermilk
1/4 Cup Maple Syrup
2 TBL Unsalted Butter
1 tsp Vanilla
2 Medium Eggs

Whisk together the dry ingredients and set aside. In a different bowl, mix together the wet ingredients. Combine wet and dry ingredients. Do not overmix. Lumps are good!

Tip: Keep the dry ingredients in the pantry and use only as much as you need each time you are ready to make pancakes.

If adding blueberries, bananas or chocolate chips, add to the batter after you drop it onto the griddle.

Maple Butter: To make maple butter for pancake sandwiches, combine equal parts softened butter and pure maple syrup. Use a butter knife to spread on the pancakes.

Start uses MorningStar Veggie Sausage patties for its sandwiches, but any round breakfast meat will work fine!

LINK: www.startrestaurant.net