Christy Jordan’s Whole Grain Pancakes with Blueberry Syrup

We stayed in a cabin at Falls Mill a few years ago, and the kitchen was stocked with their whole-wheat pancake mix. My kids and husband were skeptical, but as I began lifting them off the griddle, their stomachs growled in anticipation. We loved those pancakes so much that I purchased several bags of the mix to bring home with us. When the mix ran out, I came up with my own recipe. Instead of just all-purpose flour and leavening agents, this pancake mix features a variety of whole grains easily found at your grocery store. This healthy, whole-grain mix takes warm pancakes to a new level!

Whole-Grain Pancake Recipe
Yield: approximately 10 pancakes
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Ingredients
  1. 2 cups Whole-Grain Pancake Mix, recipe below (see note)
  2. 1 teaspoon baking powder
  3. 1⁄2 teaspoon baking soda
  4. 2 cups whole buttermilk
  5. 1 large egg
  6. 4 tablespoons melted butter
  7. 1⁄2 teaspoon vanilla extract
Instructions
  1. To prepare one batch of pancakes, place pancake mix, baking powder, and baking soda in a medium bowl. In a small bowl, combine buttermilk, egg, melted butter, and vanilla. Make a well in the center of dry ingredients; add buttermilk mixture. Stir just until combined. (Batter will be thick.)
  2. For each pancake, spoon 1⁄3 cup batter onto a greased, hot griddle or skillet, placing pancakes 1 inch apart. Cook until bubbles appear on the surface of pancakes and edges appear dry, about 3 minutes. Turn; cook until pancakes are browned underneath, approximately 2 minutes. Serve with blueberry syrup (recipe below).
Notes
  1. Give Whole-Grain Pancake Mix a good stir before you measure.
Taste of the South http://www.tasteofthesouthmagazine.com/
Recipe for Whole-Grain Pancake Mix
Yield: 8 cups of mix
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Ingredients
  1. 4 cups whole-wheat flour
  2. 2 cups quick oats
  3. 1 cup yellow cornmeal
  4. 1 cup sugar
  5. 3⁄4 cup ground flax seeds (see note)
  6. 3 teaspoons salt
Instructions
  1. In a large bowl, combine flour, oats, cornmeal, sugar, flax seed, and salt. Place in an airtight container, and refrigerate for up to 2 months.
Notes
  1. Ground flax seeds are not as exotic an ingredient as they sound. I find the Bob's Red Mill brand at Walmart.
Taste of the South http://www.tasteofthesouthmagazine.com/
Blueberry Syrup Recipe
Yield: approximately 1 1⁄4 cups
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Ingredients
  1. 1 cup blueberries, fresh or frozen and thawed
  2. 1⁄2 cup water
  3. 1⁄4 cup sugar
  4. 1 teaspoon cornstarch
  5. 1 dash salt
  6. 2 teaspoons fresh lemon juice
Instructions
  1. In a small saucepan, combine blueberries, 1⁄2 cup water, sugar, cornstarch, and salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; cook until mixture begins to thicken and berries begin to pop open, about 2 minutes. Remove from heat; stir in lemon juice. Let cool for 30 minutes before serving.
Taste of the South http://www.tasteofthesouthmagazine.com/
Recipe by Contributing Editor Christy Jordan

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