When the weekend rolls around, I want relatively quick, tasty and filling meal in the morning. We usually get up late enough that we don’t eat both breakfast and lunch, instead relying on our brunch to fill us up until dinner. But we’re also more inclined to go for a traditional breakfast food instead of something more lunchy. Thus, we fall back on pancakes a lot. The batter goes together in a flash, and the whole batch cooks up in less than 20 minutes usually. Normally we go for Alton Brown’s standard buttermilk pancakes, which is our favorite recipe, but last weekend I wanted to mix it up a bit to keep us from getting bored. Flipping through AB’s book I’m Just Here for More Food, I decided to go for the whole wheat pancakes, which are almost identical to the regular pancakes, they just use whole wheat flour instead. Read more…