Squeeze Bottle Pancakes

These pancakes have added texture from whole wheat flour, and extra protein from an added egg yolk. Store the batter in a 24oz. squeeze bottle (also available at most grocery stores), and breakfast can be as easy as heating the pan!

Makes pancakes for 2 – 4 people, depending on how hungry your eaters are

Step 1: In a bowl (if you have one with a pour spout, all the better) mix together:

• ½ cup white flour

• ½ cup whole wheat flour (gives the pancakes a little texture)

• 1 teaspoon baking powder

• ¼ teaspoon salt

• 1 tablespoon sugar (optional)

Step 2: In a 2 cup liquid measuring cup mix together*:

• 1 egg

• 1 additional egg yolk (extra protein!)

• ¼ cup yogurt, sour cream, or buttermilk**

• 1 cup milk

• 2 tablespoons melted butter

* Whisking tip for wet ingredients: Place the whisk into the measuring cup and spin it back and forth with the handle between your palms, to mix thoroughly (like a human electric mixer!).
** If you prefer more buttermilk, yogurt, or sour cream, reduce the amount of milk. Your total liquid should be roughly 1 1/2 cups.

Step 3: Add the wet ingredients to the dry ingredients and gently mix just until combined. Don’t over mix or your pancakes will be tough. A few lumps are OKAY.

Step 4: Pour the batter into a squeeze bottle. I have a dedicated pancake batter bottle. Cut the tip of the nozzle off so that the whole is large enough for the batter to come through.

Step 5: When you’re ready, heat the pan over medium heat, brush with a little butter, and form your pancakes. My kids love “hamster pancakes,” tiny cakes in a tall stack, perfect for nibbling.

Note: If adding fruit to your pancakes, squeeze your batter onto the hot pan, push some chopped fruit into each cake, and then squirt a little batter on top of each piece. If the fruit is exposed is will caramelize to the pan and stick when you flip it over.