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How often do you have breakfast for dinner?

Lately I’ve been whipping up breakfast for dinner on Friday nights. And not your typical bowl of Cheerios type breakfast. But eggs, home fries, sausage, toast, and most importantly, pancakes.

There’s just something about sitting down to breakfast at the end of the work week. My body almost craves the carbs and cholesterol that I withhold from it throughout the week. So. Incredibly. Comforting.

Last Friday I was craving breakfast for dinner. And when I opened my fridge to grab the eggs, I noticed a carton of buttermilk sitting there, unopened. Yearning to be used. Pancakes were on my mind. And I had some whole wheat on the shelf—

Dinner was made.

Whole Wheat Buttermilk Pancakes (From My Recipes)

Makes 10-12 pancakes

Ingredients:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups low-fat buttermilk
  • 1 tbsp vegetable OR canola oil
  • 1 large egg
  • 1 large egg white
  • maple syrup and butter

Directions:

1. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white in a separate bowl, stirring with a whisk. Add the wet ingredients to the dry ingredients, whisking until moist. Do not overbeat–you want the batter lumpy.

2. Heat a nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup of batter per pancake onto the pan. Turn pancakes over when tops are covered with bubbles and and edges are set and the underside is golden brown. Cook the other side until the bottom is golden brown. Serve hot with butter and maple syrup.

My Two Cents: These pancakes are “normal” sized. But if you want to make a giant pancake, that’s perfectly acceptable ;) We used to have Friday¬† night pancakes in my house when we were little, and we used to fill giant skillets with pancake batter. It was quite entertaining when it came to flip them :D

Don’t turn up the heat when cooking pancakes. It doesn’t help to be impatient–you’ll just end up burning the outside and getting an uncooked inside.

These also taste good cold the next day, especially when you were planning on making a sandwich but got impatient and decide to eat one straight out of the fridge….

;)

 

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