Sunday mornings are lazy. It's a time when my children can sleep in, I can get caught up on my laundry mountain, and make something a little more special for breakfast than the typical cold cereal. Lately I've been experimenting with do-it-ahead recipes such as baked oatmeal and over-night french toast that I just have to heat up in the morning and it's ready to go. One time-saving plus about this recipe is that it can be made into a mix that's super quick to throw together. Breakfast can be on the table in no time!
My good friends, Stephanie and Sarah (www.givethemsomethingbetter.com) published the original recipe for these pancakes in their cookbook Give Them Something Better, and they've given me permission to post it with my adaptations.
Ingredients:
1 cup whole wheat flour
1 cup unbleached white flour
1/2 cup cornmeal
1 Tb. baking powder
1/2 tsp. salt
scant 1/2 tsp. cinnamon
1 1/3 cup water
2/3 cup soy, almond, or coconut milk
1/4 cup oil
2 Tb. brown sugar
1 Granny Smith apple, peeled and grated
Dried Cranberries (opt.)
Dried Cranberries (opt.)
Instructions:
Whisk together dry ingredients in a medium bowl. In another medium bowl, combine wet ingredients (including grated apple and brown sugar). Stir together wet and dry ingredients to form a batter. Heat a skillet over medium-high heat (you can spray the pan with cooking spray or drizzle a small amount of oil on the pan, too). Using a ladle or 1/3 cup measurement, pour batter onto skillet, sprinkle a few dried cranberries decoratively over the surface, and cook until the pancakes are golden brown on both sides, about 3-5 minutes.
Yield: Varies depending on desired size of pancake! :0) I made 9-10 medium sized pancakes.
If you have any leftovers, pop them in a ziploc bag and refrigerate them. When you are ready to use, simply place 1-2 on a plate and microwave them for about 20 seconds on each side. Optional Toppings: margarine, peanut butter, pure maple syrup, applesauce, thickened fruit, etc... The possibilities are endless.
Enjoy this hearty breakfast.
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