Keep You Full till Lunch Pancakes . . .

Alright! Sorry, it's been so long! For those of you who don't know we've had a bit of action over here. We put our house on the market, Holland turned 2 on the 2nd and we had a rained out pool party. I got a job, yeah. For now I am the new director of photography over at cabedge.com. And oh, yeah, we're expecting baby number 2, slated to show up on the 24th of December.



Well, on to the food. Tired of my old pancake recipe I came up with this, this morning. Thought it was a keeper, so here you go, lame name, really good pancakes.

Keep You Full till Lunch Pancakes . . .


3/4 cups of white flour
1/4 cups of whole wheat flour
2 1/4 tsp. baking soda
1/2 tsp salt
3 large eggs
1/2 cup sour cream
1 cup of milk

Pre-heat your griddle to 325 and your oven to 275. Mix the dry ingredients, mix the wet ingredients. Now mix 'em together. Use a 1/4 cup scoop to scoop the batter onto the griddle. Flip after you see the edges get dry and bubbles pop on the top.

Keep the finished cakes in the oven till you're done with the rest.

Makes 10-12 cakes.