I have an obsession with trying different pancake recipes. I don’t think I’ve used the same one twice, because there are so many out there. I found this one on AllRecipes.com which you all know is one of my favorite sites. {Admittedly I have dreams of moving to Seattle and being one of their food testers if such a position exists.}
I made the sauce from my own guessing. It turned out well thank goodness.
Whole Wheat Pancakes {modified from AllRecipes.com}
Ingredients:
- 3/4 cup milk
- 2 tbs white vinegar
- 1 cup whole wheat flour
- 2 tbs white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 2 tbs melted butter
- cooking spray {I used olive oil}
Directions:
- Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Peanut Butter Sauce {my own recipe}
Ingredients:
- 3 tbs honey
- 1/4 cup chunky peanut butter
Directions:
- In a small pot cook the honey on medium. Once the consistency is thinned add the peanut butter.
- Stir frequently for 2 minutes.
- It will cool very fast. Let it cook for about 15 seconds then spread on pancakes!
Grade: B+
Comments: This is the first time I had ever made whole wheat pancakes {I literally just bought whole wheat flour for the first time about 2 weeks ago}, and they were pretty good. The peanut butter sauce was divine, and it made the whole thing seem almost like a peanut butter sandwich. Adding the honey was a good idea, because it made it a little sweeter almost like a syrup. It was a great weekend breakfast that got our day off to a good start!
