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Whole Grain Pancakes with Fresh “Marmalade” Syrup

Pancakes…yum!  I had been looking for a great whole grain pancake recipe and decided to work up my own…and I’m glad that I did.  The cakes have a nice texture which is often my hangup with the whole grain variety.  The secret?  Run the dry ingredients through a food processor.  I should have thought of this sooner!  I threw together a simple orange syrup to give these a little something extra.

Whole Grain Pancakes (serves 2 as main dish)

  • 1/2 cup whole wheat flour
  • 1/4 cup oatmeal 
  • 1/4 cup cornmeal
  • 1/4 cup wheat bran
  • 1 teaspoon baking powder
  • 2 tablespoons brown sugar
  • pinch of salt
  • 2/3 cup milk 
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 1 tablespoon melted butter
  • 1 large egg, beaten

In food processor, combine all dry ingredients.  Process for one minute.  In separate bowl, whisk together milk, sour cream, and vanilla until well combined.  Add in melted butter, then gently stir in egg.  Add dry ingredients into wet until just combined.  This will make a thicker pancake, so add more milk if you prefer those of the thin variety.

As far as cooking the pancakes, I have the most success cooking these patiently over a medium-low heat, gently flipping them when the edges are set.  I find smaller pancakes are easier to work with, so I use a 1/4 c. measuring cup.  I also used cooking spray today, but of course they would be extra delicious when using butter to grease the pan.

Orange Marmalade Syrup

  • 1 tablespoon orange zest
  • 1 navel orange, pureed
  • 1 tablespoon butter
  • 1/3 cup pure maple syrup

Place all ingredients in small sauce pan.  Bring to a boil and reduce to a simmer.  Cook for about ten minutes.  Sauce should thicken and become golden in color.