Whole Grain Pancakes
Valentine’s Day is just around the corner people. Have you made fancy dinner reservations for pre fixe menus that are marked up 30%? No, well good luck scoring a table now. Fear not. I’m actually of the opinion that eating out on Valentine’s Day is a rip off and not very romantic. If you really want to impress your suitor, make them breakfast for dinner. Specifically these whole grain pancakes.
Serve them with heart shaped bacon. Trust me.
(No pictures exist of the finished product, because we ate it so fast. Instructions below)
I made these for dinner last night for my gal pal’s weekly ritual of “hate watching” The Bachelor. In addition to the pancakes and bacon, I served Yukon gold homefries (roasted with salt, pepper and a little of the reserved bacon fat. OMG) and fruit salad. It was a nice little meal. Though I was making it for a crowd, the meal can easily be scaled back for two people. The pancake recipe I adapted from King Arthur Flour has a shelf stable mix so you can make pancakes at the drop of a hat. How genius is that? I have a jar of mix hanging out in my fridge, which in my head is super resourceful and kind of Martha Stewart meets Carrie Bradshaw. In the unlikely event that I meet a dashing man and need to throw together an impressive meal without much notice, I can nonchalantly whip up some whole grain pancakes in no time flat.
So these are whole grain pancakes with oatmeal, whole wheat flour, flax seed meal etc. They are very good, but lets be real… they are not the same as traditional enriched flour pancakes. The flavor is great, but if fluffy pancakes are your thing, stick with the real deal. To quote my friend Lauren of the blog Oh My Puddin, “I prefer a lighter pancake, but if you want to eat pancakes and also to have a healthy colon, these are great.”
Whole Grain Pancake Recipe
Adapted from King Arthur Flour
Pancake Mix (makes several 1 cup batches that each yeild 6-8ish pancakes)
4 cups King Arthur white whole wheat flour
1 cup King Arthur Unbleached All-Purpose Flour
3 1/2 cups old-fashioned or rolled oats
4 tablespoons ground flaxseed meal* (not in original recipe, but adds nice nutty taste and extra omega 3 fatty acids)
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup coconut oil* (original recipe calls for vegetable oil, but coconut oil is healthier and tastier)
1 cup homemade mix
1 cup buttermilk
1 large egg
To make the mix: Grind the oats in a food processor until they’re chopped fine, but not a powder. Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running. Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
To make pancakes: Whisk together 1 cup of mix, 1 cup of buttermilk (or a combination of half plain yogurt and half milk; or 3/4 cup liquid whey), and 1 large egg. Don’t worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking. Heat a lightly greased griddle to 350°F (if you’ve got a griddle with a temperature setting; if not, medium-hot will do). Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4″ diameter pancake. When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
Heart Shaped Bacon
Preheat the oven to 400. Line a baking sheet with foil. Use the best bacon you can get your hands on – thick cut is preferable. Cut strips in half and fold into heart shape as pictured above. Bake at 400 for around 20 minutes or until crispy. Set aside on a paper towel. Toss foil in the trash, reserving a few tablespoons of the bacon grease in case you feel like roasting some potatoes.
Oven Roasted Homefries
You can make these in the same pan, just discard the foil and reserve some bacon grease. Keep the oven at 400. Add lots of salt and pepper. Shake the pan every 3-5 minutes to ensure it the potatoes don’t stick. They should be golden brown in around 15-20 minutes depending on the type of potato you’re using.Posted in Main Dishes, Recipes, Vegetarian