I love breakfast…but I like yummy big breakfasts…not cereal or yogurt. Those plain meals just don’t hold much excitement for me. But let me be very clear here…I am never the one to make the “Big Breakfasts.” My husband takes much joy in preparing those meals. He loves to get in there and experiment. I however…don’t do a lot of experimenting…I make the things I know how to make.
I have always made my pancakes out of a box…but when I saw the show’s host “Ellie Krieger” make pancakes out of scratch…it just looked so easy…why wasn’t I doing this before?
Do you ever feel like you almost become someone else when your cooking? Like maybe you feel like Julia Child when your making Boeuf Bourguignon or Martha Stewart when you decorate a cake. I feel like Betty Crocker when I make something from scratch. And that’s how I felt while I was mixing together a bunch of dry pancake ingredients, is that silly?
Whole Wheat Pancakes with Strawberry Sauce
Looking for a healthier pancake with a natural syrup free of added sugars but still sweet enough to satisfy your breakfast cravings? You've come to right place!
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 4 eggs
- 2 cup slow fat buttermilk
- 1 cup skim milk
- 2 tbsp honey
- 1 tsp vanilla
- 16 oz strawberries, quartered
- 1 tsp lemon juice
- 2 tbsp maple syrup
- Preheat oven to warm (170 to 200 degrees).
- In a large bowl, whisk together the dry ingredients. In another large bowl, beat together buttermilk, eggs, milk, honey, and vanilla.
- Preheat a large non-stick griddle or skillet to medium heat (medium-low on a gas range).
- Gently stir or whisk the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be lumpy.
- Add a small amount of vegetable oil to the griddle or skillet and spread it around evenly.
- Use a 1/4 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbly and it is golden brown on the bottom.
- Cook until the other side is golden brown. Hold on a cookie sheet in the oven until the entire batch is ready.
- Serve stacked topped with strawberry sauce.
- Puree strawberries in a blender to a smooth, slightly chunky consistency.
- Heat the puree in a small saucepan over low heat, until they are just warm.
- Stir in lemon juice and maple syrup and serve immediately.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 38mgSodium: 261mgCarbohydrates: 21gFiber: 2gSugar: 6gProtein: 5g
Nutrition information isn't always accurate.
Easy Marionberry Danish - Catz in the Kitchen
Tuesday 13th of December 2016
[…] smoothies, overnight French toasts, crêpes, waffles, coffee cakes, pies, cobblers, crisps, jams, pancakes, muffins, and cakes! During the summer, we like to take an afternoon now and again to head out to a […]
Almond Waffles with Raspberry Basil Sauce - Catz in the Kitchen
Tuesday 26th of April 2016
[…] is why crepes, eggs benedict, or pancakes are usually the ways to my heart. You would think I would just feel lucky enough to have a man […]
Shikha | Shikha la mode
Friday 7th of February 2014
Love that honey sweetener, I imagine it would go great with the strawberry sauce.
Thursday 6th of February 2014
I'm drooling over that strawberry sauce!! I want this for breakfast!! :)
Chels/Catz in the Kitchen
Thursday 6th of February 2014
You should definitely have your husband make it for you, or your kids since I know you don't make breakfast, lol!
Tiffany @ Eat at Home
Wednesday 8th of September 2010
I have bunches of frozen strawberries. I'll have to give this a try. It looks and sounds fabulous!