You didn't think I'd forget America did you?

Well of course not! I may be a worldly bon vivant. But let's face it– even after a week of pancakes from across the globe, when I say pancake you still think of Sunday morning. Because steaming stacks of hotcakes dripping with syrup and melted butter does indeed conjure up comfortable memories of hearth and home.

So to properly end this series I bring you the classic buttermilk pancake of your childhood.  Except when I say classic. I really mean an updated (slightly) more healthy version of this breakfast staple. That’s because these are Whole Wheat Buttermilk Pancakes with a touch of wheat germ. They are still light and fluffy, but they have a more complex, slightly nutty flavor that I enjoy.

The key to good pancakes is the heating surface you choose. It must conduct and retain heat very well, and (most importantly) very evenly.  Whether it be a pan, a skillet, or a griddle I suggest cast iron. But there are some very good non-stick pans on the market too.