Scott and I regularly find ourselves in situations that require us to feed a large group of people, with a.  We’ve gotten kind of good at this.  Our latest food for the masses meal was the church life group meal we hosted last week: pancakes, which were to be supplemented by other breakfast-y things brought by the rest of the group.

My recipe is slightly adapted from the More-With-Less cookbook and I’ve been making it since I was first learning to cook in my mom’s kitchen.  I felt very nostalgic as I made them, especially for the white, cinder-block house on 40 acres that we lived in for several years in south Mississippi, when my sister and I were both young.

Whole Wheat Buttermilk Pancakes

Combine in a bowl and mix with a fork:

1 cup buttermilk (I usually use yogurt)

2 tablespoons oil (coconut oil gives a delightful flavor)

1 egg

1 teaspoon vanilla

Add and mix only until moistened:

1/2 cup whole wheat flour

1/2 cup white flour

1 teaspoon baking powder

1/2 teaspoon soda

1/2 teaspoon salt

2 teaspoons sugar

Fry in hot, lightly greased skillet (cast-iron, of course)