Multigrain Date Pancakes

I make pancakes.  A lot.  But after making buttermilk pancakes for over 100 people a few weeks ago, I had to take a break.  Today, I got some inspiration back. The result?  These fabulously sweet pancakes.

Now, hopefully, I don't have to convince you to make pancakes from scratch, but if you have never done it, DO IT NOW!  No, seriously, the difference in taste is amazing, and the difference in prep time is minimal.

Multigrain Date Pancakes

1 cup flour
1/2 cup rolled multigrain cereal
4 large dates, seeded and roughly chopped
3/4 tsp baking powder
1/4 tsp baking soda
A pinch of salt
3/4 cup sour cream
3/4 cup milk
2 eggs
2 Tbsp. melted butter





Mix your flour, cereal and dates together.  Add the other dry ingredients and toss together.  In a separate bowl, whisk your wet ingredients.  Combine the wet and dry ingredients and stir gently until just combined.

Put 1/4-1/3 cup portions on a 375 degree griddle.  As soon as the edges are browning ever so slightly and there are permanent bubble rising to the surface, flip the pancakes... AND DO NOT press down the pancake.  If you want it to be light and airy, the bubbles have to be allowed to stay put.

Serve with butter and real maple syrup.  Enjoy!