One of my most favorite things to do on a Sunday morning (or any morning for that matter) is to cook breakfast in my pj's. There is seriously no simpler joy. I'm not usually much of a pancake fan but they did sound mighty tasty today. My good friend was also out visiting and is a wonderful baker. So while we borrowed the recipe from http://funnfud.blogspot.com/2007/09/wheat-flour-chocolate-chip-pancakes.html we made our own tweaks. These are super yummy and best served with honey butter or warm maple syrup and a bowl of fruit.
Whole Wheat Chocolate Chip Pancakes:
1.) Prepare 1 1/2 cups of milk to be soured by measuring the milk into a measuring cup and adding 1 TBS of lemon. Let stand until needed.
2.) The key is to sift the dry ingredients to keep the pancakes light and fluffy. So, in a medium bowl sift together 1 1/2 cups of whole wheat flour, 1/2 cup of all purpose flour, 2 tsp baking powder, 1/4 tsp of salt and 1 TBS of cinnamon.
3.) Whisk together 2 TBS of sugar, 2 egg whites, 2 TBS of butter and 1 1/2 cups of buttermilk or sour milk.
4.) Combine the wet and the dry until well incorporated.
5.) Fold in 3/4 cup of chocolate chips. (the flavoring is your choice)
6.) Warm up a griddle that has been lightly misted with oil.
7.) Pour about 1/4 cup of pancake batter onto the griddle.
8.) Cook until the edges are firm and there are bubbles on the surface.
9.) Flip the pancake and cook for about 30 seconds longer.
10.) Serve with maple syrup or powdered sugar.
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