You guys, don’t freak out or anything, but I’m going away.

My school vacation is next week and although I won’t be cruising in the Caribbean or skiing in Tahoe, I will be straight up chillin’. I’m heading home to NY and all I plan on doing is a lot of sleeping in, practicing my photography skills, pinning, and book reading. Oh, and I’ll be reading your blogs too, just not posting myself. I need a brain break so I’m going to take one.

I’m also going to make pancakes. Because they’re awesome.

You should probably make some pancakes while I’m gone too.

These pancakes are Zan’s uncle Tim’s FAMOUS pancakes. Or at least they will be once you all try them. I asked about sharing the recipe, because I wanted to make sure it wasn’t a secret or anything, and it’s alllll good. I got the go ahead. Lucky, lucky you.

Tim’s pancakes are not only delicious, but they’re wholesome and hearty too. And they will hold you over for a long time. A good long time. Also, they are way healthier than any other pancakes I’ve encountered in my lifetime so you’ll definitely need to add some chocolate chips to the batter. I LOVE doing this. You know, to even the score. But afterwards you’ll still feel really good about yourself. And you will be perfectly satisfied.

I hope, at least, satisfied enough until I come back.

Here’s the recipe for you. It’s a little complicated, but nothing you can’t handle. And they’re totally worth it, believe me:

Tim’s Pancakes

This recipe will make you a lot of pancake mix for you to store in an airtight container. This will allow you to make these amazing pancakes every weekend, if you so choose.

 6X Pancake/Waffle Dry Mix (to store):

4 C pastry flour
2 C whole wheat flour
1 C cornmeal
1/3 C soy flour
1/3 C buckwheat flour
2/3 C sugar
1 tbsp salt
2 tbsp baking soda
1/2 C buttermilk powder (optional)
1 tsp cinnamon
1 tsp nutmeg, 1 tsp ginger
3/4 C toasted wheat germ

Here’s the wet mix you’ll need for the pancakes each time you decide to make a batch:

3 eggs
2 C buttermilk (or 1 C milk/ 1 C plain yogurt)
3 tbsp canola
1/2 tsp vanilla
1/4 tsp orange or lemon extract (optional)
grated fresh ginger (optional)

To make:

Beat the eggs together and mix all wet ingredients.

Add wet ingredients to approx. 2 cups dry ingredients until the mix is just a litter wetter than you like.

Let sit 5 minutes and check consistency. Adjust the pancake batter until it’s about the consistency of… well, pancake batter.

Add blueberries, raspberries, or CHOCOLATE CHIPS. YUM.

Preheat your griddle to 350-375 degrees for pancakes (water drops should just skitter).

Lightly butter griddle and spoon out wet mix. You can add bananas here too if you’d like for extra deliciousness. Cook 3-5 minutes per side.

The jelly on top is super yummy and can be a substitute for maple syrup. Sometimes I do this as a seemingly healthier option, but I do love me a good dose of maple every now and again.

ENJOY, my friends, and see you in a week!