I was reminded of this by MSN, which suggested using bacon grease for frying the batter.

I don't mean obvious chunky things like blueberries. I recently used the basic batter recipe from a 1980s(?) pancake book, and I altered the recipe by making sure the flour was 20% whole wheat, adding salt (it wasn't even listed), plus cinnamon (I think, unless it was nutmeg).

So what happened? It was bland as all get-out. Even the syrup didn't help.

Maybe I should have made the flour 50% whole wheat? Or WHAT? (Yes, I could try a different recipe, of course - but I just thought I'd get people's opinions. One thing I know - I do NOT like buckwheat flour! Even in pretty small portions!


Lenona.