Hello friends! I have been a bad blogger the past week – partly because we met our “Fun-A-Day” Challenge and partly because I’ve just been incredibly busy. I’ve missed you and I’m sorry!
This morning I treated the hubster to Whole Grain Pancakes and Strawberry Compote. The pancake recipe is from Food Matters and the compote was my creation.
Whole Grain Pancakes
Yields about 12 big pancakes – enough for 3 hungry adults
Special equipment: 3 bowls at the same time and hand mixer (or tons of arm power!)
6 TB butter or margarine (I used Earth Balance)
1 2/3 cups less 2 TB of whole wheat flour
2 TB ground flax seeds
2 TB sugar
1 TB baking powder
1/2 tsp ground cinnamon (I used pumpkin pie spice)
1/2 tsp salt
2 large eggs, separated
2 cups of nondairy milk
1. Melt 3 TB of butter in small sauce pan. After melted, leave on range to stay warm. In large bowl combine flour, flax seeds, sugar, baking powder, spices and salt.
2. Beat egg whites with hand mixer or by hand until stiff peaks form. Do not over beat. In a separate bowl beat the yolks, milk and melted butter/margarine until foamy, about 3-4 minutes. (Don’t wash the sauce pan with the margarine if you are making compote, see below.)
3. Add milk mixture to flour mixture and stir until just incorporated. Do not over stir. Fold in egg whites and stir just until evenly colored and distributed.
4. Heat a large skillet over medium heat until a drop of water dances on its surface. Add 1/4 TB of butter/margarine to skillet as needed. Alternatively you can use vegetable oil spray – I did for the first few batches but switched half way through because we enjoy the richness of the butter flavor. Use a large spoon to place batter in pan. Cook until bubbles or little holes pop and then flip pancake over. You can cook the strawberry compote while you make the pancakes.
2 TB butter or margarine
2 TB honey
1/4 cup agave nectar
2 cups frozen strawberries, whole or halved, it doesn’t matter
1-2 TB sugar
1. In the same small saucepan that you melted the margarine (don’t even bother washing it!), add the margarine, honey and agave and stir until well mixed on low heat. Stir in frozen strawberries and stir well to coat in agave mixture. Heat on low until you are about two batches away from cooking the last of your pancakes. Then raise the heat to medium-high and add sugar. Stir frequently and don’t let it boil or burn.
I used frozen strawberries because there are 8+ inches of snow on the ground here in central NJ and there aren’t any fresh available. If you were using fresh, it would take much less time but you might have to add juice or water to the compote to get the right consistency. Or leave it without added liquids and enjoy a chunkier compote – it is up to you!