Recipe from
http://www.100daysofrealfood.com
Husband-Tested
in Alice’s Kitchen
Makes 18
pancakes
A friend of ours has tapped our
maple trees and we are sharing with his family the sweet maple syrup
harvest. So, of course, the day he
brought our first jars of 100% pure maple syrup from our own trees, I had to
celebrate by making pancakes. These delicious
pancakes are made with whole-wheat flour. They are sweetened with just a touch
of honey and ripe bananas. The first
thing I noticed when I took a taste of these pancakes was the aroma of bananas.
These would make a fabulous breakfast anytime and I’m thinking they would be a
nice healthy addition to the lunchbox spread with a little peanut or almond butter. They freeze beautifully, so make a double
batch for when you need to eat breakfast in a hurry!
2 cups whole-wheat flour (I use King Arthur Organic White Whole Wheat
Flour**, available at Lost River Market & Deli.)
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 Tablespoon honey
2 large eggs, lightly beaten
1 ¾ cups milk (I use skim milk.) *If you like your pancakes thin, increase the
milk to 2 cups.
2 Tablespoons unsalted
butter, melted (plus more for cooking the
pancakes)
2 ripe bananas, smashed (The riper the bananas, the sweeter the
pancakes.)
100% pure maple syrup for
serving
In a large bowl, whisk together
the flour, baking powder, baking soda and salt.
Make a well (or hole) in the
middle of the dry mixture and pour in the honey, the eggs, the milk, and the 2
Tablespoons of melted butter. Mix together thoroughly, but do not over mix.
With a spatula, gently fold
in the mashed bananas.
Heat a griddle or large
skillet. Add just enough butter to
lightly coat the griddle.
Using a ¼ cup measure or
ladle, add the pancake batter to make a few pancakes at a time without crowding
the pan.
When the bottom is nicely
browned, use a spatula to carefully flip the pancakes over to brown the other
side.
Serve with warm maple syrup
and some fresh fruit.
If you have leftover
pancakes, be sure to freeze them for another time.
Place a piece of wax paper
or parchment paper in between each pancake and place them in a freezer bag or
in a freezer container.
**King Arthur 100% Organic White Whole Wheat Flour, milled from a blend of hard white winter and spring wheats, tastes milder and bakes lighter than traditional whole wheat.
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