| Ingredients: |
1/2 cup all purpose flour
1/2 cup whole wheat flour
freshly ground flax seed sprinkled into batter (optional)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
3/4 cup buttermilk
1/4 cup milk
1 large egg, separated
1 - 2 tablespoons unsalted butter, melted and cooled
a small amount of canola oil to lightly spread on pan
Organic Pure Maple Syrup
Optional toppings to mix and match to your taste:
Overripe bananas, sliced or chopped
Blueberries
Cherries or peaches (if fresh are not available, canned is OK as long as they
are drained)
Apples, chopped (we like Golden Delicious or Rome)
Strawberries, sliced
Raisins
Dates, chopped
Chocolate chips
Raw pecans, chopped
Raw walnuts, chopped
Spices: ground cinnamon, allspice, cardamom, nutmeg
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| Directions: |
1. Mix dry ingredients in a large bowl and set aside.
2. In a small bowl, combine buttermilk, milk, and egg white, whisking to blend.
3. In a separate small bowl, whisk the egg yolk and butter together, then add it to the buttermilk mixture. Whisk in the vanilla.
4. Dump the wet ingredients into the dry ingredients. Mix until just combined and set aside.
5. Meanwhile, heat a griddle or non-stick pan. Brush with a small amount of canola oil. Pour batter and begin sprinkling the toppings of your choice onto the top of the batter.
Lorianne's favorite topping combinations are 1) apples, walnuts, cinnamon, and raisins 2) peaches, pecans, and allspice or nutmeg 3) cherries, cinnamon, and pecans.
NOTE: *** The reason you sprinkle the toppings on the batter after it has been poured rather than mixing them into the batter is because the pancakes cook more evenly and are easier to handle with the sprinkle method. With this method, one bowl of batter can be used to make many pancake variations instead of just one.
6. When the sides of the pancakes begin to look a bit dry and cooked, take the flat part of your spatula and lightly press your toppings a bit further into the pancake to secure them, then flip. Cook for a minute or so, then remove and top with warmed maple syrup.
Here's a great tip. Once cooked and cooled, these pancakes are freezable for a quick breakfast. Just wrap each pancake individually in plastic wrap, then place inside a freezer bag. On a busy morning, unwrap as many pancakes as you need and pop them in the toaster or toaster oven. It helps them warm through better if you let them sit out for a few minutes while you shower or make a pot of coffee. Lorianne often grabs one out of the freezer and pops it in the toaster for a healthy midnight snack.
And there is one more great tip. When measuring the dry ingredients, Lorianne measures two or three extra in the amounts listed above and puts them in individual small mason jars. The next time she wants to make pancakes, she grabs a jar of the pre-measured dry ingredients and simply adds the wet ingredients. This saves a lot of time on a busy morning! |