There’s something about Saturday mornings that just screams pancakes! In case you don’t want to use a mix, here’s a honey wheat pancake recipe I’ve played with recently. I use lowfat buttermilk, half whole wheat flour (you could use 3/4 whole wheat or all whole wheat if you prefer), and a little canola oil is used instead of more than twice the amount in melted butter. For added color and/or flavor, stir in some dried or fresh blueberries or some dark chocolate chips.
Feel free to embellish these pancakes as desired! Sprinkle what your heart desires over the top of the pancakes while the first side is turning golden brown.
Homemade Honey Wheat Pancakes
Photo: Elaine Magee
1/2 cup whole wheat flour
1/2 cup unbleached white flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1 tablespoon honey
1 large egg, lightly beaten
1 1/2 cups lowfat buttermilk
1 1/2 tablespoons canola oil
1 teaspoon vanilla paste or extract
1. In mixing bowl combine flours, baking powder, baking soda, and salt, beating on low speed.
2. Add honey, egg, buttermilk, canola oil and vanilla paste and beat on low just until blended (batter will have small lumps).
3. Begin heating nonstick griddle or skillet over medium heat. If a few drops of water bounce and spatter off griddle it is hot enough. Using a 1/4-cup measure or ladle, pour pancake batter in pools 2 inches away from each other. When pancakes have bubbles on top and are slightly dry around edges (about 2 minutes) flip pancakes over. Cook until golden on bottom (about 1 minutes).
4. Repeat with remaining batter.
Yield: Makes 3 servings (3 to 4 pancakes each)
Per serving: 320 calories, 12 g protein, 46 g carbohydrate, 10 g fat, 2.5 g saturated fat, 2.6 g saturated fat, 2,3 g polyunsaturated fat, 5.2 g monounsaturated fat, 80 mg cholesterol, 3 fiber, 520 mg sodium,
.7 grams omega-3 fatty acids, 1.61 grams omega-6 fatty acids.
Does anyone still make homemade pancakes anymore?