Tuesday, November 2, 2010

Saturday Morning Pancakes

Whole Wheat Pancakes
Since I can remember my dad had made us pancakes on Saturday mornings.  I would help, wearing an ankle-lenth apron and standing on a kitchen chair backed up to the counter.  These beauties ruined any taste for the stick-to-the-roof-of-your-mouth Bisquick American favorite.  Using whole wheat flour gives the pancakes more structure and therefore more fluff, as well as being much better for the body.  Depending on the type of flour you use and its degree of absorbancy, a little more milk may be necessary for optimal batter thinness.  This past weekend the boyfriend and I enjoyed a lazy morning full of fluffy whole wheat goodness topped with raspberry syrup, and I just had to share the love.   
Whole Wheat Pancakes
The New Laurel’s Kitchen: a handbook for vegetarian cookery and nutrition
·         2 ½ cups whole wheat flour
·         2 teaspoons baking powder
·         1 tablespoon brown sugar
·         1 teaspoon salt
·         2 large eggs
·         2 ½ cups lowfat milk
·         2 tablespoons canola or vegetable oil
·         Bananas or blueberries if desired

1.       Combine flour, baking powder, brown sugar and salt
2.       In another bowl, beat eggs and add milk
3.       Add dry ingredients and stir briefly (you should still have some lumps), if too dry add a little more milk ¼ cup at a time
4.       Stir in oil
5.       Heat griddle or heavy bottomed pan, hot enough that when you sprinkle water drops on the surface they dance
6.       Pour batter onto griddle by spoonfuls and add blueberries or banana slices if desired
7.       Cook over medium heat until bubbles form and pop
8.       Flip and cook 1-2 minutes until golden brown on the other side
9.       Top and enjoy!  My favorite toppings are plain yogurt and homemade berry syrup

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