Good Morning Saturday! Nothing says hello to the weekend like a plate of pancakes covered in maple syrup, even if my weekend is sunny and currently 24 degrees F!
I was inspired by a recipe found on 101 Cookbooks for Whole Grain Pancakes. I love Heidi’s Blog and have made many of her healthy recipes. She made her pancakes with blueberry syrup, which looks amazing, but I haven’t tried it that way. I make mine with buckwheat, granola and bananas-copied off the menu of Blueberry Cafe in Bellbrook Ohio. The cafe is a little drive away, so I figured I would re-create their great pancakes at home.
Here is a copy of Heidi’s recipe from 101 Cookbooks, I noted the things I changed.
Whole-Grain Pancake Recipe with Blueberry Maple Syrup
“If you can’t find white whole wheat flour, feel free to substitute unbleached all-purpose flour.
2 cups white whole wheat flour (or unbleached all-purpose flour)*
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/3 cup natural granulated sugar (evaporated cane sugar)*
1/2 teaspoon fine grain sea salt*
2 1/4 cups organic buttermilk*
2 large organic eggs, lightly beaten
2 tablespoons butter, melted (melt in the pan skillet you are going to use)
butter, to serve (and for pan)
*Steph’s Notes: I use a medley of flours because I have them available, if you don’t, use what you got or use your own combinations to equal 2 cups. I use 1 cup white whole wheat flour, 1/2 cup buckwheat flour, 1/2 cup white all purpose flour.
I use about 2-3 tablespoons honey, and the remainder of the 1/3 cup white sugar.
I never keep buttermilk on hand, just add 1 Tbs. lemon juice for every cup of regular milk to make buttermilk. Lastly, I omit the salt, I find salted butter to be salty enough for me*
To make the pancakes combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Add the buttermilk, eggs, and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don’t want to over mix.
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet.
*Here is where I add some thin slices of bananas and a sprinkle of granola or cereal. Today I used some crushed Kashi Go Lean because we didn’t have any granola. I think the added crunch from granola/cereal and sweetness from the fruit shouldn’t be skipped!
Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
Serve with a golden pat of butter and plenty of blueberries and syrup.
Makes about 12 large pancakes, or dozens of silver-dollars – enough to feed a small crowd.”
I LOVE these pancakes! You can try them the HubbyWay-served with a Reese’s Peanut Butter Cup on top that gets all melted! They do take longer to cook than normal box pancakes, but they end up super golden and fluffy. I even freeze the leftovers in plastic wrap inside a baggie, and toast them in the toaster in the mornings when I want a quick breakfast.