Saturday, February 06, 2010

Recipe Week: Healthy, yummy pancakes

It's been quite a while since I've posted any recipes, so I'm going to make this recipe week. I'll post some of my favorite, go-to recipes for all to enjoy. First up, I've finally perfected our weekend pancake recipe (originally based on the Joy of Cooking's Basic Pancakes), increasing its wholesomeness without detracting from its deliciousness.

1 cup all purpose flour
1/2 cup whole wheat flour
3 tbsp sugar
1 tbsp ground flaxseed
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups 1% or 2% milk
3 tbsp canola oil
2 eggs
1/2 tsp vanilla
Up to 3/4 cup frozen organic wild blueberries

Whisk together the dry ingredients in a large bowl. Then whisk together the milk, oil, eggs and vanilla in a smaller bowl. Dump the wet ingredients into the dry and whisk to combine. Preheat your pan or griddle, having sprayed it first with a Pam-like spray. Add the blueberries right before you ladle out your pancakes. I usually make a few smaller, blueberry-free pancakes for the girls and then add blueberries and make big, frying pan-sized griddle cakes for the grown-ups. This batter is on the thin side, so they cook fairly quickly over medium to medium-high heat and you won't have to worry about raw middles. As you cook, transfer done pancakes to a plate in a warm oven. Serve with real maple syrup.