Happy day after Christmas! Hope everyone had a wonderful holiday – I sure did! Today as members of my family lazily wandered out of bed at what can only be considered as early afternoon we decided to have some day-after-christmas brunch. My dad was in charge of eggs, and by that I mean he walked over to our neighbors who gave him a dozen fresh-out-of-the-chicken-eggs. There is nothing like farm fresh eggs. The store bought version doesn’t even compare to these babies.
So they might have a little dirt and hay on them – it’s totally worth it.
My mom was in charge of sausage, both kinds. One was beer boiled (after all it was brunch!) the other was spicy sausage patties. It is all about choices people.
I was in charge of the pancakes. I decided to try and make a moderately healthy version since for the past two days I have been stuffing myself full with every kind of Christmas treat imaginable and I stumbled upon this recipe…
Homemade pancakes are actually pretty easy to make with just a few ingredients that you probably already have lying around in your pantry and fridge. The only thing we didn’t have was buttermilk. Bummer, guess we have to drive into town, right? Wrong! There is a super easy substitute for buttermilk that you can make with just two ingredients and 5 minutes!
All you need is milk, a lemon, and a measuring cup. Squeeze 1 Tablespoon of lemon juice into the measuring cup and then fill the measuring cup with milk to the 1 cup line. Stir, and let sit for 5 minutes and you’ve got buttermilk! Easier than going to the store, that’s for sure! So once we made our buttermilk we combined the wet ingredients – eggs, milk, “buttermilk,” vanilla, and honey. The honey is the only sweetener in this recipe and it gives the pancakes just enough sweetness while adding much more flavor than just plain sugar. Whisk that all together and move onto your dry ingredients.
Combine white flour, whole wheat flour, baking soda, baking powder, and salt and whisk to blend. You may be tempted, as I often am, to use all whole wheat flour and no white flour. That would definitely make the recipe healthier right? Maybe, but speaking from experience, it also makes much heavier, less fluffy pancakes and no one wants that. Then combine the wet ingredients with the dry and stir to blend. Don’t mix things too much – your batter should be a little lumpy! Now, start your griddle and let the batter sit for a few minutes while the griddle heats up. This will give your batter time to activate and makes for super light and fluffy pancakes. Transfer your batter onto a greased griddle – the best way I’ve found is to use a 1/4 C measuring cup because you get pretty uniform pancakes and it is much less messy then trying to deal with ladle or spoon.
Cook about 3 min per side or until the bubbles pop on the top and the bottoms are golden brown. We also experimented with adding some frozen raspberries to the batter- YUM! The honey vanilla flavor works really well with the fruit so if you have any frozen fruit lying around, throw it in!
Cook the pancakes the same way, the only trick is to top the frozen fruit with just a little more batter so that the fruit is protected from the griddle by a “pancake blanket.” My brother made me say that. Enjoy!:)
Whole Wheat Honey Vanilla Pancakes
Recipe adapted from Ellie Krieger
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup low-fat buttermilk (or buttermilk substitute!)
- 1/2 cup non-fat milk
- 1 1/2 tablespoons honey
- 1/2 teaspoon vanilla
Combine both kinds of flour, baking powder, soda, and salt. Whisk to blend.
Whisk eggs, milk, buttermilk, milk, honey, and vanilla. Whisk until eggs are blended and honey is completely combined.
Add wet ingredients to dry. Stir to blend. Spoon mixture onto a hot griddle with a 1/4 C measuring cup. Cook about 3 minutes per side, until bubbles on the top begin to pop and the bottom of the pancake is golden brown.