Tag Archives: Pancakes

Heart-y Strawberry Whole-Wheat Pancakes

Heart-y!  Get it?  ‘Cause it’s Valentine’s Day tomorrow and these heart-shaped pancakes are chock full of healthy ingredients and are so filling and…yeah.  You get it.

I’ve been all about breakfast lately–and Fritz and I truly outdid ourselves since we decided to celebrate V-tine’s a day early on account of having a full day of classes tomorrow.  We slept in a bit, and woke up to a 55 degree house again (seriously?!).  We decided to make a gigantic breakfast to warm up while we waited for the heat to be fixed.

It might be illegal to have food this good when it’s not even the official holiday yet.  And if this breakfast doesn’t fill your heart to overflowing with love for each other–and every other organism on the planet, I don’t know what will.  Not to mention your body will thank you for all the good stuff inside: wheat germ, flaxseed, strawberries, and whole-wheat flour make this a heart-healthy breakfast.

Strawberry Whole-Wheat Pancakes (adapted from America’s Test Kitchen Family Cookbook)

  • 1 C all-purpose flour
  • 1 C whole-wheat flour
  • 2 t baking powder
  • 1 T ground flaxseed
  • 2 T wheat germ
  • 1/2 t salt
  • 1 egg
  • 3 T melted butter
  • 2 C buttermilk (I use dried buttermilk–add the powder with the dry ingredients and the water with the wet) 
  • 1 C chopped strawberries

This is an easy mix.  I combined the dry ingredients, made a well, and added the wet ingredients.  Mix well, then add the berries.

 Cook over medium heat–we used egg shapers to make hearts and perfectly round pancakes.  Looks good, but they also cook evenly and don’t run into each other for easier flipping.  Top with more strawberries, some cinnamon sugar, and of course, maple syrup.  These pancakes have a perfect and subtle butter flavor already so you don’t need to add extra (unless you want to–it is almost a holiday!).

Just a touch of syrup.

Well, maybe a little bit more.

To celebrate, we made a really fun, delicious, and exotic Asian-inspired dinner together.  You’ll see all about that in a later post.  We also decided to exchange gifts early–Fritz made my present this year (and Henry helped).  Here’s a little hint:

You’ll see the fruits of their labor in a day or two.  Have a happy V-Day tomorrow!  What are your plans?

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A Sleepover with Whole Wheat Pumpkin Pancakes

Our good friends the Jensens came up with an amazing idea for this week: a sleepover!  Cait slept over here for girl’s night, and Fritz headed over the Jensens’ apartment for some pizza-eating, man-movie-watching boy time.  When we met up at our place for breakfast this morning, we discovered the true difference between men and women:

Boys:  Ate multiple calzones, leftover Halloween candy, fruit snacks, and frozen fruit bars, then watched an entire man-movie.

Girls: Chatted for three hours non-stop, made mexican hot chocolate, started a movie and fell asleep ten minutes later.

It was perfection (for both parties).

Cait and I woke up bright and early and the boys showed up soon after, ready to eat.  While we prepared the food, Fritz and Jeff played Jenga with the added “danger element” of Henry trying to swipe at the blocks.  Cait made sausage, veggie and scrambled egg muffins (see her recipe here at her blog A Bicycle Built For Two):

While those were baking, I made some fall-themed (no, I’ll never get sick of it) pancakes:

Cinnamon Pumpkin Whole Wheat Pancakes (adapted from America’s Test Kitchen Family Cookbook)

  • 1 C all-purpose flour
  • 1 C whole-wheat flour
  • 1/2 t baking powder
  • 2 t baking soda
  • 1/2 t salt
  • 1 egg
  • 3 T butter, melted
  • 2 C buttermilk
  • 1/2 C pumpkin puree
  • 1/2 t cinnamon

I didn’t take a picture of the ingredients, because there were people over ready to eat and that would just be awkward.  But this is an easy one!  Mix all the ingredients together.

On second thought, add a little more cinnamon.  Spray a crepe pan (or whatever you have) with canola oil, and place over medium heat–don’t get impatient and turn the heat higher, because you will have burned pancakes.  Pour in some pancake batter and flip when there are bubbles over the entire surface.

This is enough batter to make pancakes for five or six hungry people.  While they are cooking, set out a plethora of toppings for everyone.  We went with peanut butter, honey, Lyle’s golden syrup, pumpkin butter, cinnamon sugar, and of course, maple syrup–and I don’t go anywhere near that fake stuff.

Eventually, you will have a giant stack of steaming, not-too-dense pancakes just begging for you to sit down and eat ’em.

And here’s Cait taking a few of her own pictures:

It was a really amazing and relaxing Saturday night/Sunday morning.  For dinner I made an Asian-inspired fennel salad with miso dressing; not my favorite but I know a few people who would love it.  Have a great end to the weekend, and here’s to only having two days of school this week!

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Apple Pumpkin Pancakes and Rum Spiced Apple Cider

Sick of fall inspired foods yet?  Me neither.

I did really well on my two practicals this week (thanks for asking), and am now preparing for a test on Monday and one on Tuesday.  And by preparing I mean Fritz and I made a scrumptious breakfast, did laundry, cleaned the house, I’m blogging, and making a yummy navel orange, avocado, and shrimp salad for when our good friends Bre and Zev come to visit this weekend!  So not really preparing for my tests at all.

But back to the food.  I had some pumpkin puree left over from the muffins I made, and I got to thinking about how I can transform my favorite fall squash into a breakfast food: pancakes!  I also decided to toss in some apple for a sweet twist.  And I hate to admit it, but because it was 8:00 on a Saturday morning I cheated and used Bisquick for the pancakes–but next time, I’d definitely make them myself and go whole wheat.

Apple Pumpkin Pancakes 

  • Pancake mix (for two), made according to directions
  • 1 empire apple, peeled and diced
  • 1/2 C pumpkin puree
  • cinnamon sugar and maple syrup to top

 

Prepare the pancake mix as directed according to package and set aside (I used half skim milk and half water for my mix).  Next, peel and dice the apple.

Add the chopped apple to the pancake mix, then stir in the pumpkin puree.  At first I planned on leaving it swirled,  but I thought it would cook better (and look prettier) thoroughly mixed in.

 

When it came to cooking the pancakes, the first one I tried had a really irregular shape due to the apples, so I pulled out some of Fritz’s egg shapers (?! what are those things called?), which made perfectly shaped small pancakes.

 

Because of the pumpkin and the apple, these pancakes come out very moist and sweet and need very little butter and syrup to finish them off.  I just put a tiny pat of butter on Fritz’s, then sprinkled with some cinnamon sugar and a dash of maple syrup.  So good!

You really should make these.  I love finding delicious ways to use up leftovers!

On a completely different fall inspired note, when I was deep in the midst of studying this past week I made some spiced rum apple cider drink to keep me from collapsing into a orthopedics-induced stupor.  This was mostly inspired by my friends Angie (all the way from South Korea!) and Drew, who jokingly but seriously encouraged me to add alcohol to my favorite warm beverage.  What an excellent idea.

Rum Spiced Apple Cider (serves two)

  • 3 C apple cider
  • 2 cinnamon sticks
  • 1/2 t allspice
  • 1/4 t cloves
  • 1 T brown sugar
  • 2 oz rum
  • 1/2 T butter

 

Combine the apple cider, sugar, and spices in a saucepan over medium heat until hot.  Divide the rum and butter between two mugs while waiting for the cider to heat.  The butter (even though it seems weird) gives the cider a caramelly buttery taste that is perfect for cold weather.  It also made me feel a little bit like I was drinking butterbeer with Harry Potter.  Pour the cider over the rum and butter, and put one cinnamon stick into each mug.  Enjoy!

Thanks Ange and Drew–this helped me make it through those two tests! Now I need a new drink for the next two…

Today Fritz and I put our dual-control heat blanket on the bed, and actually set the thermostat to turn on at 5:00 in the morning so we no longer need to wake up in 55 degree weather.  Nothing like a heat blanket to make reading on a weekend feel like the most. amazing. thing. ever.  I might go do that right now!

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