Thursday, February 11, 2010

BREAKFAST: Whole Wheat Pancakes (easily converted into applejacks or berrycakes)

Servings: 8-10 pancakes

  • 1 cup whole wheat flour
  • 1.5 tsp baking powder
  • 2 tsp honey or agave
  • 1/2 cup low-fat milk (feel free to use skim or soy)
  • 1 egg
  • 1.5 tsp vegetable oil
  • Optional: your choice of apples, berries, raisins, and/or nuts
  • Heat a cast-iron griddle prior to mixing ingredients - a pan also works
  • In a medium to large size bowl mix together all dry ingredients
  • Beat the egg until smooth and frothy; add in milk, honey, and vegetable oil
  • Pour in the wet mixture into the dry mixture slowly
  • Ensure your mixture is homogenous
  • Spray griddle or pan with oil or use a low fat butter to coat the surface
  • Spoon approximately two tablespoons of the mixture onto your cooking surface
  • Flip pancakes after the have formed a solid (you don't want to flip too quickly, unless you will have a goppy mess on your hands)
  • Continue to flip pancakes every two minutes until they are complete
  • Remove from heat, pour on Pure Grade B Maple Syrup and enjoy

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