Traditionally eaten with butter and brown sugar, Nimco Mahamud-Hassan serves these pancakes with sliced bananas dusted with cinnamon and drizzled with maple syrup. They are delicious either way.
|1||tablespoon active dry yeast|
|1/4||cup warm water|
|3 3/4||cups flour|
|1/2||cup wheat germ|
|1 1/3||cups water|
1. In a small bowl, combine sugar and yeast. Pour warm water over the mixture and set aside. The yeast will dissolve and mixture will start to bubble.
2. In the bowl of an electric mixer, combine flour, wheat germ, and salt. Mix on low until just combined. Add eggs, milk, and water. Mix well.
3. Stir in yeast mixture and mix until combined. Cover batter loosely and let sit for 2 hours.
4. Set the oven at 200 degrees. Heat a griddle or large nonstick skillet over high heat until water splashed on it sizzles. Reduce heat to medium and pour a ladleful of batter in the griddle or pan. After 30 to 45 seconds, when the pancake starts to form large bubbles (the batter is a little bubbly already, so look for large bubbles) and the underside is brown, use a spatula to flip the pancake. Cook 30 to 45 seconds more or until the other side is brown. Transfer the pancake to a plate and keep warm in the oven. Repeat until all the batter has been used, keeping the pancakes warm in the oven.
Adapted from Nimco Mahamud-Hassan