I will share my secret to making the most delicious pancakes EVER...better than any pancake house recipe you will find! Pancakes were a Saturday morning tradition when I was growing up. Even at the cabin on Lake Vermillion, my aunt would flip a batch of flapjacks on the wood cook stove, along with a pot of Swedish egg coffee. Ahh, the memories.

Use a prepared pancake mix, such as Aunt Jemima's, or a whole wheat version (such as Kodiak Cakes) available in your store's natural food section. Do not use a "complete" mix.

Measure the dry pancake mix into a bowl. Then, substitute the required liquid (milk or water) with the same amount of buttermilk (so if your recipe calls for 1 cup of liquid, add 1 cup of buttermilk.) Add 1-2 Tbsp. of ground flaxseed (this lightens the texture of the pancakes along with the buttermilk, and adds omega-3 and fiber), and 1 Tbsp. of Mapleine (maple flavoring that can be purchased right at the grocery store.) Add 1/2 Tbsp. hot oil to the batter, and stir until just blended and most lumps disappear. Cook over medium heat on a hot griddle.

These cakes will cook up light and fluffy, and have added health benefits from the buttermilk and flaxseed. For even lighter, crepe-like texture, you can double the amount of eggs in the recipe as well (if the recipe calls for 1 egg, use two.) The addition of the Mapleine is the magic touch that will make these pancakes disappear!

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