D loves pancakes, they’re his most requested weekend breakfast. One of the reasons that I got this new cook book was because the pancake recipe looked so good. We’re trying very hard to eat much healthier, and this cook book seemed the best way to start. Her philosophy on eating healthy, common sense, quality ingrediants, and skill instead of diets and an avoidance of the no fat full of chemicals food, resonated very well with my own feelings on the subject, so I grabbed this book up with some of my Christmas money. It’s every bit as nice as it seemed like it would be, and the pancake recipe was so good it’s now the new standard! The book was very reasonably priced.
These pancakes had the right texture, the right taste. They were delicious, and strawberry syrup was simple perfection. Don’t overcook the pancakes, they tend to fall rather quickly if over done. This was proven when I tried to cook them as long as I cook the usual ones.
Whole Wheat Pancakes With Strawberry Sauce
3/4 c. AP flour
3/4 c. whole grain pastry flour or whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 large eggs
1 c. lowfat buttermilk
3/4 c. nonfat milk
1 tbls. honey
1/4 tsp. vanilla extract
In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium bowl, beat together the eggs, buttermilk, nonfat milk, honey, and vanilla. Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingrediants into the dry ingrediants, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/4 cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes the whey are golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about another 1 1/2 minutes. Keep the pancakes warm in a 200 F oven as you finish cooking the remaining ones.
2 pints fresh strawberries, hulled, or 4 cups frozen unsweetened strawberries, thawed
1 tsp. fresh lemon juice
2 tbls. pure maple syrup
Place the strawberries in a food processor and process them into a chunky puree. Transfer the puree to a small saucepan over low heat and heat just until warm. Stir in the lemon juice and maple syrup.