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Whole wheat pancakes

I groaned when I saw the cover of February's Bon Appetit; it was a stack of whole wheat pancakes. It was even worse even I read the recipe saw that it involved using a whole wheat pancake mix and wheat germ! I've never used wheat germ in my life. Luckily Mj had some, so I didn't need to go out and buy a pound of it when I only needed 6 tablespoons. So I made the pancakes last night, and we had a breakfast-at-dinner meal. The pancakes were ok; they aren't going to challenge Town diner anytime soon, but with enough blueberry syrup, they were decent. I do like the idea of the syrup; you add 1 cup of blueberries to 1 cup pf maple syrup and reduce it down. I will certainly use it for the next time I make regular pancakes.

I did throw together some home fries, which were shockingly good. I diced up 4 yukon golds in to a 1/2” cubes. I tossed the potatoes with 1 onion, sliced, EVOO and steak seasonings. Popped it in to a 500 degree oven for 15 minutes, turned it down to 450 for another 25 minutes and turned off the oven. They hung out in there till I was ready to serve.

Next month is even worse; I have to corn my own beef for a sandwich. This cover thing may be the stupidest project I've ever embarked on.

whole grain pancakes with wild blueberry-maple syrup Bon Appétit | February 2008

Makes 12

The Bon Appétit Test Kitchen

1 cup plus 2 tablespoons maple syrup
1 cup frozen wild blueberries
2 cups whole grain complete pancake and waffle mix (the Bon Appétit Test Kitchen used Kodiak Cakes brand)
2 cups buttermilk
6 tablespoons wheat germ
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 tablespoons (1/4 stick) butter
Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.

Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick).

Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat. Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds. Cook pancakes until brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining butter and batter. Serve with syrup.

Test kitchen tip: If you can't find whole-grain baking mix, substitute 1 cup whole wheat flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt and 1 egg white.

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