Family Cake Recipes

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SOURDOUGH PANCAKES
These pancakes are a great way to start the day, and since they're free of dairy products, they're perfect for our vegan readers.

1 cup sourdough starter (you can find this in most any cookbook--I'm trying to stay focused on the pancakes)
1 1/2 cups water
2 tablespoons light brown sugar
1 tablespoons vegetable oil
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Let the sourdough starter stand overnight in a covered bowl. The next morning, stir in the water, brown sugar, and vegetable oil. In another bowl, stir together the flours, wheat germ, baking powder, baking soda, and salt. Once this is nicely combined, stir it into the sourdough mixture. If you like your pancakes chunky, don't combine the mixture too much. If not, mix well. Heat a skillet, grease with some vegetable oil, and for each pancake, pour 1/3 cup of the pancake mix onto the skillet. When the top of the pancake begins to bubble, flip it over. Enjoy!

OATMEAL RAISIN PANCAKES
here's a recipe for Oatmeal Raisin Pancakes that I picked up from a men's breakfast group at church. I've enjoyed it for years.

Bill Zaun

Ingredients:

2 Cups Oatmeal (old fashioned oats)
2 Cups buttermilk
2 Eggs (lightly beaten)
1/2 Cup Butter, melted and cooled
1/2 Cup flour ( I like to use whole wheat)
1/2 Cup raisins
2 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon soda
1/4 teaspoon salt
Process:
Combine the oats and buttermilk the night before and refrigerate. Next morning, lightly beat the eggs, mix in the oat/buttermilk mixture, the dry ingredients and then the butter. Cook on a non-stick griddle or frying pan. Each side takes about 2 to 2 1/2 minutes. Top with your favorite topping (e.g. maple syrup, fresh fruit, etc.).