Our first reaction was that they are okay but not as good as non-wheat, buttery, sugary pancakes. After a few bites, they just seemed like fluffy pieces of cardboard with a tasty strawberry sauce. I had high hopes for this recipe, but I do not think it is going to be an option.
On another note, cooking pancakes is exhausting for our friends:
Original Post:
We are making this new pancake recipe this morning. By "we," I mean I am putting together the batter and the sauce, and Pres is cooking the pancakes. I made a substitution that I hope is okay: almond milk instead of regular skim milk. We are not bothering with the heart-shape.
Heart-Shaped Whole-Wheat Pancakes
from Food Network's Ellie Krieger
* 3/4 cup all-purpose flour
* 3/4 cup whole-wheat flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 large eggs
* 1 cup low-fat buttermilk
* 1/2 cup non-fat milk
* 1 tablespoon honey
* 1/4 teaspoon vanilla
* Strawberry sauce, recipe follows
* Confectioners' sugar, optional
Preheat oven to 200 degrees F. Preheat a large nonstick griddle or skillet over a medium-low flame.
In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla.
Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.
Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready. When all the pancakes are ready, cut them into heart shapes with a heart shaped cookie cutter. Ladle about 1/3 cup of the strawberry sauce onto each plate, place pancakes on top and sprinkle with confectioners' sugar, if using.
Strawberry sauce:
16 ounces strawberries, fresh or frozen (unsweetened, thawed)
1 teaspoon lemon juice
2 tablespoons maple syrup
Puree strawberries to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.
Yield: 4 servings (serving size about 1/3 cup)
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