Whole Wheat Pancakes

Pancakes, hot off the griddle, topped with a touch of butter or maybe some sweet maple syrup, are always a good start to the morning.  Add in some whole grains and a side of OJ for a health boost and you are off and running with energy for the day!  Our early Tuesday morning followed this exact scenario after enjoying a much needed extra day off during our holiday weekend.  

As this summer draws itself to an unwelcome close we did our best to enjoy the holiday weekend.  A fun-filled evening with friends, an exciting day at the track and best of all, simple time together was enjoyed by all.  However, it was with heavy hearts that we received news that two of my husband's co-workers lost their lives last Friday as they valiantly fought to get the UPS 747 they were flying on the ground as some sort of fire caused them to eventually crash their plane in Dubai.  Our hearts, in addition to our thoughts and prayers, are with their families as they suffer through these most difficult days.  As I send my husband off to fly the open skies this evening I know there are two new shining stars to clear the way for all those in the air.

All the more important to have enjoyed our special early morning pancake breakfast!  Lately I've been getting a number of foodie comments from the kids, but the one that lets me know we have a definite hit is "Mom... you should write about this one!"  And that is the exact comment I received this morning regarding these easy to make, far better than any box, fluffy pancakes.  Whole wheat flour and a touch of wheat germ add additional flavor to the light texture, while the buttermilk adds a bit of depth.  While Liv feels they would be best with covered with whipped cream in addition to syrup, we simply stuck to the syrup and were quite pleased all the way around.  

Whole Wheat Pancakes

adapted from Ellie Krieger

¾ cup all-purpose flour

¾ cup whole-wheat flour

2 Tbs wheat germ

1½ tsp baking powder

½ tsp baking soda

¼ tsp salt

2 large eggs

1 cup lowfat buttermilk

½ cup nonfat milk

1 Tbs honey

½ tsp vanilla extract

In a large bowl whisk together the flours, wheat germ, baking powder, baking soda, and salt.  

In a smaller bowl mix together the buttermilk, milk, eggs, honey and vanilla.  Whisk well to combine. 

Preheat electric nonstick griddle or nonstick pan over the stove to medium/medium high heat.

Add the wet ingredients to the dry ingredients and stir just until combined.  Batter will be somewhat lumpy.

Pour desired amount of batter onto the griddle or pan and flip when the top of the pancake begins to bubble.  Cook a minute or two more until the 2nd side is golden brown, serve!

We enjoy ours simply with syrup, but additional toppings to consider are butter, strawberries, bananas, nuts, whipped cream or anything else you may desire!