I have a number of different breakfast recipes I’ve been wanting to share, and I thought I would just dedicate a week to posting them. Of course, we don’t usually eat these at breakfast…these are the foods make up our usual Sunday night dinners.
First up is a whole wheat pancake recipe. These pancakes are 100% whole wheat, but they are light, fluffy, and delicious.
The kids and I often have these for lunch(I know…we’re weird! Pancakes for lunch or dinner, but not breakfast!) They’re very quick and easy to make, inexpensive, and they’re far more nutritious that the kind you make from a mix.
If you are unlike me and enjoy making pancakes ahead to reheat later, you can cook a large batch of these, let them cool, and store them in ziploc bags in the freezer until you need them.
I usually double this recipe when the five of us eat them for lunch, as one recipe really doesn’t make that many pancakes.
Whole Wheat Pancakes
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon brown sugar
1 cup buttermilk
1 tablespoon vegetable oil
Mix dry ingredients(except for the brown sugar) in a bowl with a whisk, and, using a whisk or an egg beater, mix the brown sugar, buttermilk, oil, and egg in another bowl. I like to do this in a 4 cup measuring cup, so as to avoid dirtying another dish.
Add the wet ingredients to the dry ingredients, and mix gently. There will still be some small lumps of flour in the batter when you’re done, and that’s just fine. If you overmix the batter, you’ll have tough, chewy pancakes.
Let the batter sit for 5-10 minutes. Meanwhile, heat a skillet over medium high heat until it’s hot enough to make a drop of water sizzle. If your skillet is nonstick, you probably won’t need to grease it, but if it’s a traditional pan, you’ll want to put some oil or butter in the pan before you make the pancakes. Drop 1/2 cup portions of batter into the hot skillet and cook the pancakes until bubbles form on top(by the way, do you see the lumps in my batter? That’s exactly how it should be.)
Flip and cook for another 2-3 minutes. Serve warm, topped with butter and syrup.