cook it … whole grain pancakes

Finally another sunday supper! Truth be told I have been cooking the same few things over and over for the past few months. Our schedules have gotten a bit hectic, and sometimes in the late winter months I lose all motivation. Doing the easy things just seems so much nicer.

This week we had breakfast for supper. We do not do this very often, but it is always a treat especially on weeks when we do not get to eat breakfast together at all.

from Bon Appetite, February 2008 photography by Antonis Achilleos

Whole Grain Pancakes with Wild Blueberry-Maple Syrup is one of our favorite pancake recipes. I serve with with thick cut bacon cooked on a wire rack over a jelly roll pan at 450F for about 20-25 minutes. Also, I use King Arthur Multi Grain pancake mix because that is what my Whole Foods had to offer. And, it is very yummy.

I would like to note that I am not a whole grain pancake type of gal. I think that some things like, doughnuts, and funnel cake are inherently bad for you and can’t be fixed by using different ingredients. They just are what they are! Miraculously this is not the case here. They have much more flavor, and I think crisp up around the edges more than any standard pancake that I have made. I encourage you to try them, even if they are a bit out of the norm for you.

Happy eating!


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