For grad students with busy schedules, a pancake party was the perfect way to unwind after a week of classes and tests.
Eat. Run. Read.
On Saturday morning, my roommate and I hosted a celebratory pancake party in honor of the completion of the required language exams, the purchase of a griddle and real maple syrup, and just general awesomeness. I am struggling here to list reasons to have a pancake party, mostly because I can't think of any good reason not to have a pancake party.
We whipped up two base batters: buttermilk and pumpkin, and purchased an assortment of additions: walnuts, pecans, bananas, chocolate chips, and blueberries. As our classmates walked through our door, dazed by their recent encounters with foreign verb conjugations, tricky script, we greeted them with a brand-new griddle and Pumpkin or plain? Pick your toppings!
Pancake parties are so easy and always a winner (really, who doesn't like pancakes?). I made the whole wheat pumpkin pancakes, and my roommate made her mama's buttermilk batter – so buttery, light, and delicious!
An unexpectedly awesome combination for you to try: pumpkin, banana, walnut. Pumpkin and banana go shockingly well together.
Whole Wheat Pumpkin Pancakes
Adapted from Mother Thyme
1-1/2 cups whole wheat flour
3 teaspoons baking powder
2 tablespoons sugar