FOR THE PANCAKES:
¾ cup all-purpose flour
¾ cup whole-wheat flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
¾ cup skimmed milk
1 cup buttermilk
1 tbs honey
¼ teaspoon vanilla extract
strawberry sauce, maple syrup or honey to serve
FOR THE STRAWBERRY SAUCE:
4 cups frozen strawberries, thawed
1 teaspoon fresh lemon juice
2 tbsp maple syrup
TO MAKE THE PANCAKES:
1. Mix together the flours, baking powder, baking soda, and salt.
2. In another bowl, beat together the eggs, milk, buttermilk, honey, and vanilla extract.
3. Preheat a large nonstick griddle or skillet over a medium-low flame.
4. Pour the wet ingredients into the bowl with dry ingredients. Mix
only enough to combine them. The batter should remain lumpy.
5. Use a 1/4-cup measuring cup to ladle the batter onto the griddle or skillet.
6. Cook over medium heat until small bubbles appear on the surface of each pancake, then turn and cook until golden brown.
7. Serve warm with the strawberry sauce and maple syrup or honey.
TO MAKE THE STRAWBERRY SAUCE:
1. In a food processor, process the strawberries into chunky puree.
2. Place together with the lemon juice in a small saucepan. Heat over low heat until warm.
3. Stir in the maple syrup.
Source of the recipe: The Food You Crave: Luscious Recipes for a Healthy Life
by Ellie Krieger, adapted
Original entry: http://forthebodyandsoul.blogspot.com/2009/03/taste-crate-whole-wheat-pancakes-with.html
Copyright © 2009 For the Body and Soul. All rights reserved.
