Saturday mornings are my favorite time of the week. I like to get up before Eric and surprise him with a hot breakfast, and have special one-on-one time with our dog, Stella. If anyone knows Stella, they know she is extremely under appreciated and un-loved, so this is a time when she gets that additional attention that she so sorely needs. *winks (In actuality, I like to sing "Good Day Sunshine" by the Beatles to her as she wiggles her butt and tail in excitement...)This recipe is a new take on an old favorite. The whole wheat flour and ground flaxseed give a nutty flavor to the batter, and also provides a great source of fiber. The skim milk and vinegar mixed together add tang to the pancakes, replacing fatty buttermilk. This recipe is very versatile, and can be made with any fresh berries, or even chocolate chips and peanut butter.
Ingredients:
1 c skim milk
1 T white vinegar
1/2 t. baking soda
1 c whole wheat flour
3 T ground flaxseed
1/4 t baking powder
1 T sugar
1/4 salt
1 egg
1 c chopped fresh or frozen strawberries (reserve 1/4 c for garnish)
2 T (or more as needed) lowfat salted butter for cooking
Directions:
In a small bowl, mix 1 c skim milk with vinegar and let sit for 5 minutes. In a large bowl, mix milk and vinegar with baking soda. Add remaining ingredients and stir until no longer lumpy. Melt butter in skillet and spoon batter onto hot pan until desired size is reached. When bubbles appear at pancake surface, flip and cook until golden brown. Serve with remaining strawberries on top with maple syrup and butter.
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The vinegar is an interesting touch. Our girls refuse things "in" the cakes, but I would be willing to try it with the berries just on top. We make a old school family recipe for egg white crepes with flax seed and wheat flour. Love em. This reminds me of it. Is there a way to make it a print option?
ReplyDeleteI'll have to give this a try with blueberries!
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