Wheat Pancake Shapes and Blueberry Syrup

Hi, all.

So, I like PANCAKES. But, I like whole wheat. My first few attempts at whole wheat pancakes had a mealy texture that no one in the house really liked. While I haven't perfected completely whole wheat, I have gotten down some mostly whole wheat pancakes. And figured out a fun way to get my kids to eat them!

First, the recipe. This makes a lot; I keep extra in the fridge and toast them up as needed over the week.

1 C whole wheat flour (preferably pastry flour, since it's finer)
1/2 C oat flour (or white)
2 C liquid (I do half water, half milk or almond milk)
1 t salt
4 T sugar
2 T oil
2 eggs (3 if you like them thicker), lightly beaten
1/2 C white flour (or white bread flour)
5 t baking powder
optional: 1 t vanilla
optional: 1-2 t cinnamon

Mix whole wheat flour, oat flour, and liquids. Let sit 5-10 min. This allows the wheat to soften. Mix in the rest of the ingredients. Heat your griddle on med/low. Pour batter in circles, no bigger than your spatula. Cook until bubbles on sides begin to look dry. Flip. Cook until light brown on bottom. Transfer to cooling rack.

Easy, right? Soaking the whole wheat makes a huge difference in texture. The pancakes taste heartier and I feel better about feeding them to my kids. Also, if you add cinnamon, it's supposed to help regulate blood sugar. At least that's the rumor. I figure it tastes yummy anyway.




Now, SHAPES: Growing up, my dad made "Mickey Mouse" pancakes for us (three joined circles). My kids kept wanting other shapes. I didn't want to need to go get fancy pancake molds, and then I had an idea. I cleaned out an old agave nectar plastic bottle (any plastic bottle you can squeeze that has a pour lid with a smallish spout works). I put the batter in, and got creative on the griddle. I can make ducks, squirrels, hearts, caterpillars, bunnies, flowers, suns, stars... and, yes, "Mickey Mouse." Occasionally a clump clogs the spout momentarily, and I end up with an ink blot. They're just yummy mistakes I get to eat.


And last but not least, BLUEBERRY SYRUP. Ok. So, it's not a true syrup. In fact, it's probably healthier than a syrup. But, way less expensive and just as yummy. You can make it with any berry, including cranberry. I actually like mixing cranberries and blueberries. Watch out, 'cause this is complicated (I'm totally kidding).



1 16 oz. bag frozen blueberries*
1/2 C sugar, to taste
1 T citrus juice (lI use lemon or lime) - works as a preservative

Puree berries in blender. Pour into skillet or small pot. Mix in sugar and citrus juice. Add more sugar if the mix is too tart. Bring to a boil. Simmer for 20 min. or so, until you can dip in a spatula and it comes out with a fairly thick even coat that doesn't drip. Pour into glass jars. Allow to cool before putting on lid and sticking in the fridge. This keeps at least a month - at least, that's how long it lasts in my fridge... 'cause by then I've eaten it all. So delicious on pancakes and then topped with banana slices!

*this can be any berry. I'd recommend at least half of the berries being blueberry or cranberry; they naturally thicken and save having to use pectin. Fresh berries also work, though you may need more and you have to cook a little longer.