Sometimes in the morning you just crave something quick yet delicious. Here is little different twist rather than the run of the mill breakfast cereals or toast. I included a simple idea while still offering great morning flavors and a balanced menu. Fluffy homemade pancakes are much better tasting than pancakes from a mix. Serve topped with maple syrup, fresh fruit syrup or a dollop of yogurt.
Ingredients:
2 cups all-purpose flour 500 mL
1 cup whole wheat flour 250 mL
1 tbsp granulated sugar 15 mL
1 tbsp baking powder 15 mL
1/2 tsp baking soda 2 mL
1/2 tsp salt 2 mL
3 eggs 3
2-1/2 cups Milk 625 mL
1/2 cup plain yogurt 125 mL
1/4 cup butter, melted 50 mL
2 tbsp butter for cooking (approx.) 30 mL
Fresh Blueberries and Raspberries for garnish
Preparation:
In large bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder, baking soda and salt. In separate bowl, whisk eggs, Milk, yogurt and melted butter; pour over dry ingredients and sprinkle with blueberries. Stir gently just until combined. A few lumps should remain.
In large nonstick skillet over medium heat, melt a thin layer of butter. Ladle about 1/4 cup (50 mL) batter per pancake into skillet. Cook for 2 min or until bubbles break in batter but do not fill in; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning.
