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February packs in a lot of events for such a short month: Groundhog Day, the Lunar New Year, the Superbowl, Valentine’s Day and the Grammys were all on this past week – and we’re only just past the midway point of the month. Maybe it’s time to step back from all the rushing around and create an unexpected, but simple, dish. Pancakes are something you can serve for any meal. Whether you scramble some eggs or cook some bacon as an accompaniment, these pancakes will be sure to please everyone. Because who doesn’t love breakfast for dinner?
Whole Wheat Pancakes
1 cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1 egg, lightly beaten
1 cup low-fat buttermilk
2 tablespoons honey
Whisk whole-wheat flour, baking powder, baking soda and salt in a medium bowl. In a small bowl combine egg, buttermilk and honey. Make a well in the dry ingredients and stir in the egg and buttermilk mixture.
Allow batter to rest for a few minutes.
Preheat griddle to 375 degrees or set a non-stick frying pan to medium-high heat.
Drop batter a ¼ cup at a time onto your griddle or pan (or use a squeeze bottle to make shapes). Cook until the edges begin to dry and bubbles appear in the pancakes. Flip and cook for 1-2 minutes more.
Serve with butter and syrup. Our suggestion is this Blueberry Compote recipe.
Makes 8 pancakes.
Recipe courtesy of Chef Neil from Trail Alberta
