A Pinch of Joy Pancakes

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.


– Erin

Question of the Day: What is your favorite weekend breakfast item, french toast? pancakes?


Beer Bread Two Ways

I hope your weekend involves beer. Either consumed straight from the glass, or in the form of Beer Bread.  Cheers to Friday!

So I believe deep inside most food lovers, there is a little fat kid. This fat kid is responsible for you loving things like chicken fried steak and biscuits. Or Cheetos.

How is it possible to go from loving high-brow cuisine like tarte au pistou to fried bologna sandwiches? The answer is the little fat kid.

My little fat kid actually lurks quite close to the surface, and sometimes he rears his fat ugly head and screams “I NEED CARBS”!!!!!!!!!!!!

Okay, when this happens I don’t fight it. I feed it. Beer Bread.

Usually with some butter. Ok, always with some butter.


When your little fat kid cannot be ignored, start with flour and a nice dark beer.

Whisk together flour, sugar, salt and baking powder (that’s it!)

Pour in beer and mix into a ball.


You are literally done, and in less than an hour, you will have this warm, golden brown deliciousness waiting for you and your inner fat kid. It’s ok.

Beer Bread (Two Ways)

  • 3 cups flour
  • 1 heaping tbl sugar
  • 1 tbl baking powder
  • 1 tsp salt
  • 12 ounces beer
  • AND
  • 1 4 ounce can diced green chilies (this was around 3 tbl if you use fresh)
  • 1 cup shredded cheese (I used a Mexican blend)
  • OR
  • 1 heaping tbl Italian seasoning*

The first four ingredients form the base of this beer bread recipe. If you start with these, you can pretty much add whatever mix-ins you want. I loved the aroma and taste of the both these versions!

Whisk the first four ingrediants together in a large bowl. Pour in your beer, and stir until combined and the dough forms a ball. Don’t knead it. Coat a regular sized loaf pan with non-stick cooking spray and spread the dough in.

Bake at 375° for 45 minutes to 55 minutes. Check for doneness with a knife in the center. During the last 10 minutes of baking, melt 2 or 3 tablespoons butter and brush the top of the bread with it to get a nice golden brown color. I don’t recommend skipping this step because I think the bread looks kinda ugly without it.

Let cool in pan for 10 minutes before removing it to cool on wire rack.  Try it while its warm, sooo good. 🙂

Note: I used a Penzeys blend with basil, oregano and dried garlic. You need the garlic.

Inspired by Farmgirl Fare


– Erin

Daily Question: What does your inner fat kid crave? 😉