Fruit Topped Whole Wheat Pancakes Food

WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
• Make a well (hole) in the center of the dry ingredients and drop in the buttermilk, eggs, honey, and vanilla. Stir until well combined.
• Heat a griddle or skillet over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
• When the pancakes have begun to turn golden brown on the bottom and bubbly on the top, flip them over to cook the other side.
• Serve with warm pure maple syrup and fresh fruit. And don't forget to freeze the leftovers for another day!

PERFECT WHOLE WHEAT PANCAKES

Steps:

• Mix dry ingredients together in a medium sized bowl.
• Add wet ingredients and mix together.
• Cook on a hot griddle.

WHOLE WHEAT PANCAKES WITH FRESH FRUIT

Steps:

• Combine the flour, baking powder and almonds.
• Whisk together the honey, milk and oil.
• Beat the egg whites with the cream of tartar until stiff but not dry.
• Add milk mixture to the flour, stir gently to form a batter - do not beat or over mix.
• Fold in the beaten egg whites gently.
• Let it rest for a few minutes.
• While it is resting combine your berries and banana with the Splenda. Refrigerate the fruit until ready to serve.
• Ladle your batter by spoonfuls onto a non stick skillet over medium heat, when bubbles start to form on one side flip and cook the underside.
• Remove and keep warm in the oven until all the pancakes are cooked.
• Serve the pancakes with the fruit on top with a generous topping of Mascarpone or whipped cream.

WHOLE GRAIN PANCAKES

Steps:

• In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
• Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

DOUBLE FRUIT WHOLE WHEAT PANCAKES

Steps:

• In a medium bowl combine the 2 flours, 1 tablespoon sugar and baking powder.
• In a measuring cup combine the buttermilk, oil and egg. Mix well.
• Add the wet ingredients to the dry and mix until just combined.
• Combine the fruit, add to the batter.
• Heat a large nonstick skillet or griddle over medium-high heat. Spray with nonstick cooking spray. Use 1/4 cup of batter for each pancake, spread to flatten. Cook for 3-4 minutes or until bubbles appear on the surface and the bottom is lightly brown.
• Turn pancakes and cook for 1-2 minutes longer until golden.
• Serve immediately. Keep warm by transferring to a 200 degree F oven.
• You can also puree the remaining fruit and serve with pancakes as a topping instead of maple syrup.