The Fluffiest Whole Wheat Pancakes…

on the face of the earth.

And I should know–I ate about 37 of them…by myself–

when no one was looking.  Seriously, I’ve had whole wheat pancakes before and well, let’s just say, I didn’t go back for seconds.

But these ones…oh my. I would never have believed they were 100% whole wheat if I hadn’t made them myself–from my very own wheat that I personally ground that very morning…with a rock. Ok, not the rock part. But the rest is true. I expected to hate them, or tolerate them–at the most. But never in my wildest dreams did I expect to LOVE them–and here’s the crazy part–more than the packaged kind.

Whoa. Believe me…that’s big. Perhaps bigger still is the fact that they come together real fast and real easy. I’m all about easy.

The Fluffiest Whole Wheat Pancakes

Ingredients:

1 Tbsp. olive oil

2 eggs

1 cup milk

1/2 tsp. salt

1-1/4 cups whole wheat flour

2 tsp. baking powder

1 Tbsp honey (optional)

Pour ingredients into the blender in the order listed. Whirl until there are no lumps. You may have to scrape the sides. Pour about two Tbsp of batter onto hot griddle and cook until light brown.

I’ve doubled this recipe every time we’ve made it and we get a nice huge plateful. My thought is always to freeze half the batch to warm in the toaster the next morning. Alas, it hasn’t happened yet because they disappear too soon. Yeah, they’re that good.

Perhaps tripling is in order.

The Fluffiest Whole Wheat Pancakes…
Ingredients
  • 1 Tbsp. olive oil
  • 2 eggs
  • 1 cup milk
  • 1/2 tsp. salt
  • 1-1/4 cups whole wheat flour
  • 2 tsp. baking powder
  • 1 Tbsp honey (optional)
Instructions
  1. Pour ingredients into the blender in the order listed.
  2. Whirl until there are no lumps.
  3. You may have to scrape the sides.
  4. Pour about two Tbsp of batter onto hot griddle and cook until light brown.

Buttermilk Cornbread

On Thanksgiving morning, from the dawn of time–our family has had a special breakfast–fit, as-they-say, for the pilgrims themselves. It usually involves three very important things.

1) Gingerbread and whipped cream

2) Blueberry muffins and butter

and the star of the show—

3) CORNBREAD and honey butter!!

Now, typically–in the past, we’ve let Marie Calendar do most of the work in the cornbread department, but this year, we’ve stumbled upon a lovely recipe and tweaked it just a bit to suite our no yeast, no sugar adventure. It’s incredible and liable to give Miss Calendar quite a run for her money. Perfectly perfect!

Ingredients:

1/2 cup butter

1/3 cup honey

2 eggs

1 cup buttermilk

1/2 tsp. baking soda

1 cup cornmeal

1 cup whole wheat flour

1/2 tsp. salt

Preheat oven to 350 degrees. Grease a 8 inch square pan or round pie pan. Stir together dry ingredients and set aside. Beat butter and honey until creamy. Add eggs and mix well. Add buttermilk and dry ingredients and beat until no lumps remain. Pour batter into pan. Bake for 25 minutes or until slightly golden on top.

Buttermilk Cornbread
Ingredients
  • 1/2 cup butter
  • 1/3 cup honey
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 tsp. baking soda
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1/2 tsp. salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 8 inch square pan or round pie pan.
  3. Stir together dry ingredients and set aside.
  4. Beat butter and honey until creamy.
  5. Add eggs and mix well.
  6. Add buttermilk and dry ingredients and beat until no lumps remain.
  7. Pour batter into pan.
  8. Bake for 25 minutes or until slightly golden on top.


Happy Birthday Sue!!