Recipe: Whole Grain Raspberry Pancakes

Since I've been eating one too many fried egg sandwiches lately (mmmmm, fried egg sandwiches), I decided to switch it up and try a new, healthy pancake recipe.

Did I mention that I love being on holidays? I really, really love being on holidays.

I already have a go-to pancake recipe that I use quite often (Oatmeal Brown Sugar Pancakes) but I thought the honey and cinnamon in this recipe would add a little something different.

They were so yummy and delicious. I'll be making them again for sure. Next time though, I won't be wasting any pancakes on any silly photo shoots. ;)

Whole Grain Raspberry Pancakes
Source: Chef Michael Smith

Ingredients:

1 cup all purpose flour
1 cup whole-wheat, grain, or almond flour
1 cup oatmeal flakes
2 tablespoons baking powder
1 teaspoon ground nutmeg or cinnamon
1/2 teaspoon salt
2 cups any milk or water
1/4 cup vegetable oil or melted butter
2 tablespoons honey
2 eggs, 4 for added richness
1 teaspoon pure vanilla extract

{1/2 cup brown or white sugar is optional}

*I added 1/8 cup of packed brown sugar
* I added 3/4 cup chopped frozen raspberries

Directions:

A preheated pan is the first secret to pancake perfection. While you mix the batter, preheat your largest, heaviest skillet over your sweet spot, the medium to medium-high heat that gives the batter time to cook through while the surface browns. Your preheated skillet is at the perfect temperature when a few scattered water drops dance on it (just right) without evaporating (too hot) or just pooling still and simmering (too cool).

Whisk together the dry ingredients, including the brown sugar, if using, to distribute the fine powders evenly among the coarser ones.

Whisk together the wet ingredients and then pour them into the bowl of dry ingredients. Lose the whisk and grab a wooden spoon so it won’t clog in the batter. Stir the batter until it is smooth, but don’t overmix.

Spoon the batter into the preheated pan, evenly filling it with a lot of little pancakes or a few large ones. Smaller ones are easier to flip and are easy to pass out to a hungry crowd.

Watch for bubbles. As the batter heats through, the baking powder will activate and release leavening bubbles that rise to the surface. Keep an eye on them. At first, they’ll burst and disappear, but as the batter cooks through they’ll leave behind a telltale hole.

When the pancakes are evenly covered here and there with holes, it’s time to flip. Because the batter is heated through, and the first side is already browned, the second side cooks faster.

You can get ahead of a crowd by stashing a plate full of pancakes in a warm oven. Cover the plate with a bowl, and they’ll stay fresh and warm while you cook more.

 

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