Whole Wheat Pancakes to Die for!

What could be more scrumptious than pancakes for breakfast?  Pancakes are easy to make.  You don’t need a pancake mix!  You don’t need a “mix and pour bottle.”  And you certainly don’t need those pre-made frozen pancakes!  This recipe mixes up in no time and is far healthier for you and your family than any of those other options.  And once you’ve tried them, you will never go back!

1 cup whole wheat flour

1 1/2 tablespoons baking powder

1/2 teaspoon baking soda

2 tablespoons sugar

1/2 teaspoon salt

1 beaten egg

1 cup milk–soured with a tablespoon of vinegar or 1 cup buttermilk

2 tablespoons melted or softened butter

Combine all dry ingredients.  Pour wet ingredients into well in the center of the dry ingredients and stir until just mixed.  Bake on a hot griddle.  Batter with thicken quickly, but don’t worry or add more liquid.  Just dollop it out on the griddle and spread out with the back of a spoon.  These are the lightest, fluffiest, yummiest pancakes in the world!!!

(If you have any extra, pop them in the freezer and have them another day!  Then you’ve made your own slow–fast food!)

 

Homemade Syrup

1 cup water

2 cups sugar

1/2 teaspoon mapeline

We make ours in a 2-cup glass measuring cup in the microwave.  Just stir the sugar and water together and microwave for about 2 minutes until the mixture goes clear.  Add the mapeline (found in the spice section of your supermarket) and you have lovely warm syrup for your pancakes.  My family greatly prefers this syrup to store-bought, and it is cheap and easy to make.

“Lighter than Air” Strawberries and Shortcake

This recipe for whole wheat shortcake is as light as a feather and goes perfectly with strawberries and cream.  If you believe that whole wheat always feels heavy and dense or that it doesn’t go over well as a dessert cake, then you’ve got to try this one!

 

4 eggs, separated

1/4 C Sugar

1/2 C Sugar

1 C Whole Wheat Flour (I used hard white wheat flour)

1/3 C water

1/4 C oil

1 1/2 teaspoons baking powder

1/2 teaspoon vanilla extract

2 Cups fresh or frozen strawberries

1 C whipping cream

1 tablespoon sugar

1/2 teaspoon vanilla

extra sugar for strawberries

 

1.  In a large bowl, beat egg whites with an electric mixer until soft peaks form.  Continue beating while adding the 1/4C of sugar a little at a time.  Continue beating until sugar is completely incorporated and the egg whites reach the stiff peak stage.

2.  In another different mixing bowl, beat the egg yolks, flour, water, oil, baking powder, vanilla, and the 1/2C of sugar until smooth.  With a rubber spatula, gently fold the flour mixture into the egg white mixture.  Pour batter into a greased and floured 9-inch springform pan.

3.  Bake at 325 degrees for about 40 minutes or until the top of the cake springs back when lightly touched with a finger.  Remove from oven and allow to cool completely.

4.  Beat whipping cream with an electric mixer until soft peaks form.  Add the tablespoon of sugar and the 1/2 teaspoon of vanilla.  Beat until cream is stiff.

5.  Slice fresh strawberries and sprinkle with a little sugar.  Let sit until the juices begin to run.  Or use frozen strawberries (like I did) if fresh strawberries aren’t currently available.  Let them defrost for a few minutes before slicing and sugaring them. 

6.  To serve, slice wedges of the cake in half and spread with cream.  Dollop cream on top of the cake and spoon strawberries over the top. 

7.  Enjoy!!!