Whole Wheat Brown Sugar Pancakes

Hi there, so here’s the thing, all I have for you today is pancakes. No random tales, no obscure reference, no ridiculous observation, just pancakes.

I’ve been on a bit of a hiatus recently if you haven’t noticed, and there’s been some soul feeding going on: I’ve been at BlogHer ’11, and was inspired by so many incredible women, and stories and sessions, I have a stack of collected business cards and new blogs to visit, and whole bag of swag to find uses [or recipients] for; I’ve been visiting with old friends; I’ve been hugging  family; I’ve been [gasp] relaxing, and laughing, and lets be truthful, eating.

There will be stories and pictures and recipes to go along with it all but right now, it’s just pancakes. They would look prettier with sauteed bananas, or raspberry sauce, or orange glaze, or apple compote or even syrup, but here and now, they are just pancakes.

Delicious pancakes, but just pancakes. There are only 3 in the photo because I ate the rest for breakfast first. Then I had them for breakfast the next day as well. RJ had one for dinner last night. As good as they are piping hot and fresh, they re-heat in the toaster brilliantly too. I may have eaten one with some Banana Split Spread [definitely did], there is a pretty good chance that I made a Pancake Face with half the batter. I may make them again tomorrow. Tell me, what is your favourite topping for pancakes?

~~~

Whole Wheat Brown Sugar Pancakes

Ingredients:

1 Cup Whole Wheat flour
1 Tbsp Baking Powder
1 Tbsp Brown Sugar
1/2 tsp Salt
1 cup Milk
1 Egg
1 Tbsp Grapeseed Oil [optional]

Full Method Under 100 words:

Combine dry ingredients in a bowl and mix well. Combine wet ingredients in a jug and mix well. Pour wet ingredients into dry and stir until mixed.

Heat a large non-stick skillet or flat griddle on medium heat, coat with cooking spray. Pour 1/4 cup batter onto pan for each pancake. Flip when the tops have small bubbles and the bases are just golden.

Serve  plain or with berries, bananas, yogurt, maple syrup, honey, chocolate sauce, ice cream, lemon and sugar, you get the idea.

Makes 8 pancakes.

Notes:

• The oil is listed as optional as I don’t tend to add it to the wet ingredients and they still turn out lovely.  Hey, why not make two batches and try one with and one without, right?!
• If you have any left over just wrap in plastic once cool and re-heat in the toaster the next day, alternatively make a double batch and freeze between grease-proof paper. Just like the ones in the store, but, you know, good.

Tags: Bread, Breakfast, Brunch, Pancakes, Treats, Vegetarian