The wheat pancake recipe is the only type of pancakes that our family has eaten for years, so here is the recipe.
Whole Wheat Pancakes
1 c. whole wheat flour
1/4 c. white flour
1 T. baking powder
1/2 t. salt
1-1/4 c. fat free milk (coconut milk also makes great tasting pancakes!)
1 egg
(most recipes call for about 1 T. oil, so you could add that in, but I never do and they taste great!)
Whisk all together and pour on a hot skillet, flip them over when they start to form small bubbles on top. This size recipe makes about 8 pancakes, with our family, I normally double this amount. After all, who doesn't like left over pancakes as an after school snack?
Fresh Blue Berry Syrup
3/4 c. blueberries (preferably fresh, but all I had were frozen and they worked fine - I did thaw them first)
1 T. maple syrup
Place both ingredients in a blender, and blend!
Pour the syrup over your pancake, and top with some chopped nuts. The original recipe I saw called for almonds, but pecans, hazelnuts, or walnuts would work great too!
Our Opinions
Only Jeff and I were home for a late breakfast, and we I really enjoyed the new syrup. Jeff liked it too but thought it was a bit bland, so he added a bit more maple syrup on his plate. However, Jeff will confess that for him, pancakes are sometimes more like a dessert than a breakfast! But he says, "the blueberry syrup was really good."
Fruit syrup has always been my preference on pancakes, so I am eager to try the same blender syrup with raspberries, and mixed berries! Great syrup with a whole lot less syrup!
