I’m back, with Pancakes!

My admiration for bloggers has risen in the past few weeks. I am not good at this blogging thing, I forget to take pictures of great recipes we try, compose wonderful blog posts on my morning walk which quickly evaporate from my mind after shuffling everyone out the door and dealing with the daily chores, and I just plain old procrastinate. However, I love to share recipes, tips, ideas etc and I want to share my true enthusiasm for Real Food, so I’m going to keep trying. Today’s post will pick up on my Breakfast theme from September.

We love pancakes. There is something homey and very comforting about setting into a hot, belly filling breakfast that is good for the body and good for the soul. Whole wheat pancakes have more substance and more flavor than their white flour relatives and they stick with you longer too. And made from scratch pancakes beat “from a mix” (or freezer) pancakes every time. Give ’em a try – it only takes an extra two minutes of prep time to measure the individual ingredients vs. measuring a mix. (Yes, I timed it once)

Whole Wheat Pancakes

  • 2 eggs
  • 2 cups whole wheat flour
  • 2 T maple syrup (if you don’t like maple syrup, try honey)
  • 2 tsp. baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 1/4 cups buttermilk or regular milk
  • 4 T butter, melted
  • 1/2 tsp pure vanilla extract
  • oil or butter for cooking

Whisk eggs in a large bowl until frothy. Add remaining ingredients and stir with wooden spoon until batter is just smooth with no lumps of flour remaining. Do not over do it!

Heat a large frying pan or stove top griddle over medium high heat, or heat an electric griddle to 350. It is ready when you flick a bit of water onto the surface and it sizzles off. Add a small amount of butter or oil if you do not have a non-stick surface or if you want a bit more buttery flavor. Pour about 1/4 cup of batter onto griddle for each pancake. Cook until bubbles form on the top and edges are set (about 2 minutes), then flip and cook another two minutes or until golden brown and set.

Enjoy with fresh fruit, preserves or real maple syrup!

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This entry was posted in Kid Friendly Recipe, Real food, Recipe, Vegetarian Recipe and tagged , , , , , , , . Bookmark the permalink.

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