Almost once a week, we make pancakes for either Sunday brunch or a family supper. I have numerous variations of pancakes. The most recent being Lemon Almond with Blackberries. I have switched to only using white whole wheat flour in pancakes. Sometimes I also add a couple of tablespoons of ground flax seed. The healthy benefits are fantastic and no one notices.
The recipe I started with years ago is basic Betty Crocker “New” cookbook, page 88. I practically wore the page out and then my husband starting even making the recipe. Now I eyeball it and change it often but the core started from good ol’ Betty.
Whole-Wheat Lemon Almond Pancakes
2 1/2 cups white wheat flour
1/4 cup brown sugar
1 TBSP baking powder
2 beaten eggs
2 1/2 cups milk
2 TBSP cooking oil
1 tsp. almond extract
1 tsp. powdered lemon peel (I keep in my fridge from Penzey’s.) or substitute lemon zest
1/2 tsp. cinnamon
Optional: Berries of choice, chopped or my husband’s favorite, chocolate chips
Makes: approximately 16 pancakes (I freeze extras for an easy meal in the future.)
Stir together the flour, brown sugar, baking powder, cinnamon and powdered lemon peel. In a separate bowl, combine the beaten eggs, milk and almond extract and then add all at once to the flour mixture. Still to combine and batter will be a bit lumpy.
Pour 1/4 cup batter for each pancake over a hot, greased griddle. I use a pat of butter for my grease. I keep my griddle at 350F but everyone is different.
When the pancakes start to slightly bubble, add 4-5 pieces of chopped blackberries or other fruit. Or you can make a few for the chocolate lovers in your life which I do for my husband.
This week I served the pancakes with bacon and sliced strawberries and of course, real Maple Syrup. Farmers make maple syrup. So please buy it and not the other “stuff” on the grocery store shelf.
The kids don’t know they are eating whole wheat goodness in their pancakes. The pancakes even make crabby three-year old’s smile…at least these did for Miss A.
Keeping it real there with that awesome food stained place mat and not one, but TWO flavored straws for Miss A’s milk. But pancakes thankfully made her happy.
Miss E ate a plate full, as did her brother and daddy.
I am cutting back on calories and trying to get a bit more fit these days. I had these hearty and healthy pancakes with berries and bacon. The lemon and almond add slight flavor and depth. I loved them! Plus the pancakes were a basis of a fantastic family meal and one that didn’t bust my day of eating better.
What type of pancakes do you enjoy making? I am always up for new ideas to jazz up the basics!
Ok, these look delicious! I’ll have to try them out. My family loves making waffles. Our specialty are chocolate chip waffles with peanut butter, bananas, cool whip and of course maple syrup. Kind of sounds like a heart attack, but they are soo good!
Those look good! I liked Soaked Pancakes from Kitchen Stewardship. After soaking overnight, no one can tell they are whole wheat. I totally agree about real maple syrup!!! Worth the price.
Your version sounds great and i can’t wait to try making them!
A coworker of mine has searched high and low for the original Betty Crocker Page 88 pancake recipe you referenced (he lost his cookbook in a divorce) any chance you could post that recipe here??