Breakfast, the most important meal of the day. Sometimes it’s a struggle trying to decide what I
want to should eat. Usually I’ll make myself a nice warming bowl of porridge or maybe a veggie filled frittata or even a smoothie. However, every now and then, I want something different, something that I really shouldn’t eat, and today was one of those days.
I wanted pancakes. Proper pancakes. Not the crepes that they call pancakes here, but proper, fluffy, hearty American pancakes!
Now I had a choice; do I make then with all the ingredients I shouldn’t really have (white flour, butter and sugar) or do I attempt to make them a bit healthy (whole wheat flour, low fat margarine and fruit sugar/fructose)? I went with the latter. Do I get a gold star for that?
Pancakes are really easy to make and it’s 99.9% guaranteed that you have these ingredients in your kitchen cupboard at any time. I mean really now, who doesn’t have eggs, milk, butter, flour, sugar, baking powder and salt in their kitchens??
I’ll give you the white flour recipe and the whole wheat flour recipe…the choice is yours on which ingredients you use, but the method is the same.
The most important thing when making pancakes is that you want your pan to be hot right from the get go. If the pan isn’t hot enough from the beginning, the batter will stick. If you have a cast iron fry pan, all the better.
Before you even start getting the ingredients together, get that pan on the stove and get it heating up.
(healthy) (not so healthy)
1 egg 1 egg
3/4 C low-fat milk 3/4 C whole milk
2 Tbsp low-fat margarine, melted 2 Tbsp butter, melted
1 C whole wheat flour 1 C white flour
1 Tbsp fructose/fruit sugar 1 Tbsp sugar
1/2 tsp salt 1/2 tsp salt
1 Tbsp baking powder 1 Tbsp baking powder
Combine the egg, milk and fat and whisk. If you have an electric mixer, use that to make it more fluffy. Mix the dry ingredients together and add to the wet ingredients and blend together. (I like to mix everything together in a 2-Cup Pyrex measuring jug)
Pour the mixture (or use a ladle) into the HOT dry pan in the size of pancake you wish. It may be easier to make one at a time unless you plan on making silver-dollar pancakes, then you’ll be able to make 2-3 at a time, depending on the size of your pan.
Leave undisturbed for 1-2 minutes or until you start to see bubbles forming on the surface. Gently lift the pancake with a metal spatula and flip over. Again leave for 1-2 minutes or until you see the pancake really starting to fluff up. Remove to a warm dish and continue with the remaining pancakes.
To the batter you can add sliced fruit such as bananas or strawberries or even blueberries. Or try chopped nuts such as walnuts or pecans or perhaps chocolate chips. (I added walnuts and topped with more walnuts and raisins).
The traditional ‘serve with’ items are butter and maple syrup but that is your choice. I had mine with a bit of maple syrup only.