Last month was my birthday. My little sister sent me a very adorable set of heart-shaped measuring spoons. I love them; she knows me so well! I finally used them last Sunday to whip up some whole-wheat pancakes for the husband and I- big weekend breakfast yumminess.
I absolutely love the warm and nutty taste you get when baking with whole wheat flour. These pancakes are simple, but shine because of the whole wheat flour and buttermilk. Of course a helping of real maple syrup doesn’t hurt!
You could stir in some applesauce, cinnamon and clove to make apple pie pancakes, or fresh banana slices and chopped walnuts for banana bread pancakes.
A special weekend breakfast is just a whisk and a pour away with this recipe. Your loved ones will appreciate it. Enjoy!
Whole-Wheat Buttermilk Pancakes
- 1 1/3 cup whole wheat flour
- 1 tbl sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cup buttermilk
- 1 tsp vanilla
- 1 egg
- 2 tbl vegetable oil
- Optional: cinnamon, ground cloves, applesauce; chopped nuts and fresh fruit slices; chocolate chips and Nutella
Combine the dry ingredients in a medium bowl and make a well in the center. In a separate bowl, combine the milk, vanilla, egg and vegetable oil. Add the wet mixture to the dry at once and stir gently with a fork, just until moistened. If the batter is too thick, add in a little more buttermilk.
Pre-heat a skilled over medium-high heat and spray with non-stick cooking spray and a little vegetable oil. Pour about 1/4 cup of batter onto the hot griddle and spread outward into a circle shape. Use more if you want really big pancakes. Cook until bubbles come up in the center of the pancake and the edges are browned. Flip. Cook the second side for less time. Makes around 6 regular sized pancakes.
Question of the Day: What is your favorite weekend breakfast item, french toast? pancakes?