The Greatest Pancakes. Ever.

We runners - we like to eat. Most of us will admit that this is a motivator for our running. At least one of many. As for me, pancakes are king when it comes to carbo-loading and general treating myself. They are comfort food par excellence! I've tried many, many recipes over the years but I think I have stumbled upon the best yet - in the October 2012 issue of Runner's World.  I've tweaked it a little by subbing egg whites for whole eggs and cutting the sugar and salt a little but this seems to affect the end result not at all.

Enjoy and let me know what you think!

Dry Ingredients:

•  1 cup unbleached white flour
• 1/3 cup each of cornmeal, whole wheat flour and old-fashioned rolled oats
• 3 tsp sugar
• 3/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Liquid Ingredients:

• 1 1/2 cups low fat buttermilk
• 1/2 nonfat milk
• 2 egg whites from large eggs
• 2 tbsp canola oil
• 1 tsp vanilla

Mix dry ingredients in one large bowl and the liquid ingredients in another bowl.

Heat a nonstick griddle over medium-low heat.  Instructions on heating the griddle never work since everyone's stove and griddle are different. You'll no doubt have to fuss around with a few test pancakes. While that is heating up, pout the wet ingredients into the dry and whisk until just combined. Don't over mix.

Use oil or PAM or your choice of something to help keeping the cakes from sticking!

Pour out 1/3 cup of batter for each pancake. Drop a few blueberries on the cakes at this point if you desire. Cook. Serve.

Real maple syrup and butter are musts.

You know what to do now!

Thanks for reading!