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Whole-Wheat Pancakes with Fresh Fruit

by

Yield: Serves 2.

Here's a wholesome, versatile batter that will keep for several days in the refrigerator. Ujjala Schwartz, who developed the recipe, also serves these pancakes sprinkled with shredded coconut and chopped almonds. White flour can be used to create a lighter batter, and chopped walnuts can be substituted for the sunflower seeds. –Ujjala's, New Paltz, New York

Ingredients:

  • 1 cup milk
  • 1-1/2 teaspoons white vinegar
  • 1 cup whole-wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon honey
  • 1 egg
  • Oil
  • Sunflower seeds to taste
  • Fresh Fruit Topping (recipe follows)

Instructions:

Combine the milk and vinegar and let sit until the milk curdles. Combine the flour, baking soda, salt, honey, and egg in a blender, add the curdled milk, and blend just until the ingredients are mixed. Heat a griddle or heavy skillet, grease the surface with oil, and spoon out the batter to make pancakes of the desired size. Sprinkle sunflower seeds on top of each pancake. Cook until bubbles form, then flip and cook on the other side. Use additional oil for each batch as necessary to keep the pancakes from sticking. Serve with Fresh Fruit Topping.

Fresh Fruit Topping

Ingredients:

  • 1/2 cup sour cream
  • 2 teaspoons honey
  • 1 teaspoon almond extract
  • Fresh fruit of your choice

Instructions:

Combine the sour cream, honey, and almond extract. Top each pancake with fresh fruit, and top the fruit with a dollop of the sour cream mixture.
Updated Thursday, October 22nd, 2009
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