whole wheat Archives • Page 2 of 2 • New Nostalgia

Brunch/ RECIPES

Whole Wheat Buttermilk Pancakes

I have searched high and low for the perfect pancake recipe that was easy, healthy and just the right texture, and–YIPEE!!! I have finally found it!

My girls are as happy as I am. They have been the ones that have to eat all the pancake recipes I have tried, and my oldest daughter expressed relief when I told her that I was going to stick with this one.
She said, “Oh Mom, I am so glad you didn’t choose the ones with orange juice in them because they were too sweet, and the pumpkin ones were not my favorite, and the white ones were good but didn’t fill me up, and those thin ones were just eww…” I was surprised that she remembered all of the different recipes I have tried, although I was NOT surprised that she had an opinion about each one of them!:)

I had found a mix that I love, Bob Mills 10 Grain Pancake Mix, but as much as we eat pancakes around here, it just was too expensive to justify buying every week. Now I don’t have to, which makes me very happy!

Top with butter and pure maple syrup, and you will be in healthy pancake heaven!

Whole Wheat Buttermilk Pancakes
2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup evaporated cane sugar (or plain sugar)
2 1/4 cups buttermilk
2 large eggs, lightly beaten
2 Tbls butter

Whisk dry ingredients together. Make a well, add buttermilk and lightly beaten eggs. Stir just until combined, leaving some lumps (if you over mix, your pancakes will be tough instead of light and fluffy)
Melt butter in skillet or pan. Pour about a 1/4 cup batter into pan, wait until bottom is golden brown, then flip and cook until golden on other side. Continue to add bits of butter to pan to prevent sticking as you make more pancakes.
Makes about 16 four inch pancakes.

I double it, make a bunch of pancakes and freeze them in gallon ziplock bags. My girls help themselves in the morning by microwaving for a few seconds.

Brunch/ RECIPES

Whole Wheat Waffles

I have a childhood friend to thank for this awesome Whole Wheat Waffle recipe. (Thanks, Joy!) They are super yummy and very filling due to the high amount of fiber and protein. They are also high in calcium and make an easy, nutritious breakfast.

This morning, my girls were busy downstairs playing a new Wii game their dad surprised them with when they woke up. Can you believe the smell of these waffles were able to tear them away from the Wii game and make them come stomping up the stairs, to see what that amazing smell was? They loved the waffles, ate 11/2 each, and their tummies stayed full past lunchtime.

I served them with 100% Real Maple syrup. Nothing compares! Just walk past and give a polite nod to Mrs. Butterworth and Aunt Jemimah. I know their price looks nice, but they are not as nice as they look! I pay extra for the real stuff for a few reasons. 1. Because it tastes good, 2. I like eating real, whole foods that are as close to the way nature created them as possible, 3. because almost all imitation syrups have high fructose corn syrup in them which I am trying hard to avoid in our home. (Here is a post about why with some of the links if you are interested)

My friend, Joy, mixes the dry ingredients together and stores them in a jar for a quick Waffle Mix, which I think is brilliant and I plan on doing the same. This recipe makes about 12 waffles. Whenever we have extra pancakes or waffles, I just freeze them in a gallon ziplock bag and the girls help themselves in the morning. They reheat the pancakes in the microwave for a few seconds and the waffles in the toaster.

Whisk dry ingredients, add wet ingredients. Pretty simple so far, huh? I took a picture and poured at the same time, impressed?

I love this silicone basting brush. You can buy one Hereon Amazon. I pour a little oil into the oil lid (yes, the small lid of my oil) so I can dip the brush without dirtying another dish. I do this anytime I need to grease a pan. It is so much better than using a cooking spray that contains propellants, that can be flammable, cause sticky build-up on pans, and cost money! It is less waste because there isn’t a can to throw away.

I will leave you with a tip from Joy-“to get the best waffle texture, cool COMPLETELY on a rack before you freeze them. If you set them hot on a solid surface, they sweat and get quite soggy.” I agree with her! If fact, I do the same before serving to keep them crispy on the outside and soft on the inside.