Happy Shrove Tuesday!!
For as long as I remember I have had pancakes and polish sausage for dinner on Shrove Tuesday. I make my grandmother’s egg pancakes and serve it with kielbasa. The pancakes pictured above (adapted from Ellie Krieger’s recipe) are a healthier pancake. This is my go to recipe for Saturday morning goodness usually served with over easy eggs. This past weekend I put my honey’s favorite addition in – blueberries! So good.
Celebrate the Feast!!
Whole Wheat Pancakes
recipe adapted from Ellie Krieger
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup 1 percent lowfat buttermilk
3/4 cup lowfat milk
2 teaspoons honey
Nonstick cooking spray
In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk, 1/2 cup of the milk and honey. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined. If the batter seems too thick, add as much of the remaining 1/4 cup milk as necessary.
Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 1/4 cup batter per pancake into the pan. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes. Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest. Serve with maple syrup.
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