Now that Robert is attending Catholic high school, I have become an early riser. This is not my ideal - I am more of a night-owl by nature. But between him and baby grandson Tyler, there is no chance to sleep in. I have been waking at the unheard-of (for me) hour of 6:00 am. I have 20 minutes to get in and out of the shower before Robert needs to get in the bathroom. While he gets ready I make breakfast.
An online friend had once mentioned making pecan pancakes using freshly-ground, whole wheat flour. This sounded delightful, since Paul loves pecan pancakes. And now that I have a grain mill, I love the idea of grinding fresh flour for my recipes. I find that with whole wheat pancakes, my blood sugar does not plummet the way it normally does an hour or so after I eat pancakes or waffles made with refined white flour. I found a nice recipe online. This recipe works with any filling: chocolate chips, blueberries, etc. Or just plain. I have adapted it a bit from the original, but I will post the link to the original recipe below.
INGREDIENTS:
2 cups whole wheat flour
2 tablespoons honey
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
3/4 cup milk
2 large eggs, separated
1/4 cup melted butter
1/2 to 3/4 cup finely chopped pecans, toasted if desired, or other filling (optional)
cooking spray for the pan
pecan halves or fruit for garnish, optional
PREPARATION:
Beat egg whites until stiff peaks form. Set aside.
In a mixing bowl, combine the flour, sugar, salt, baking powder, soda, and chopped pecans (optional).
In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend wet and dry ingredients just until all ingredients are moistened.
Fold beaten egg whites into the batter until well incorporated.
Original recipe
The good news is that Tyler just LOVES pancakes. He eats them like they were going out of style. The rest of us like them too! What a lovely way to feed the family.
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