Whole Wheat Pancakes with Cranberry Syrup

February 14, 2009

These pancakes aren’t really whole wheat, just half and half, but it lends a slight nutty taste and makes the recipe a bit more healthy.   This recipe makes about ten medium sized pancakes, which is just about enough for a big weekend breakfast for two people.  Any leftovers can be frozen and reheated in a toaster just like frozen waffles.

Cranberry syrup is just one of the many possible pancake toppings, and one of the more complicated ones at that.  Other options include:  a quarter cup of frozen raspberries(blackberries or blueberries), microwaved and smashed with a tablespoon of maple syrup stirred in or Nutella.

Recipe

(serves 2)

Pancakes

  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 1/2 tbsp sugar
  • 2 tsp baking powder
  • 1 egg
  • 1 cup milk
  • 2 tbsp melted butter
  • (optional) 2 tbsp shelled pecans

Stir together dry ingredients in a medium bowl.  Melt the butter in a glass measuring cup and mix in the milk and egg.  Stir into the dry mixture.  If it looks too thick, thin with a little water.  Toast the pecans.  Heat a nonstick frying pan or griddle  over medium heat and brush with butter or oil(really, less is more).  Pour about a quarter cup of batter onto the griddle and press three pecan halves into each pancake.   Cook until golden brown on the bottom(about two minutes on my stove), then flip and cook about two minutes longer.  If preparing all pancakes before eating, keep warm in a 250 F oven.  Extra pancakes freeze well and can be reheated in the toaster.

Cranberry Syrup

  • 1/4 cup fresh/frozen cranberries
  • 1/4 cup maple syrup
  • 1/4 cup water

Combine all ingredients in a small saucepan and cook over medium-low heat until all the cranberries have burst and the mixture begins to thicken a little, about ten minutes.  Smash the cranberries a little more and add extra maple syrup if it gets too thick.

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