Happy New Year everyone and thanks for coming back to The Galley Gourmet! It has been nice to have some time off, but now I'm raring to cook and photograph and get it out to all who visit my site.
So-- who made resolutions this year? I can't say that I made any concrete vows, but maybe in the back of my mind I am leaning toward healthier options when possible (at least for, like, a week). These are the whole wheat pancakes that I enjoyed with my kids over break. With a reduced amount of butter and egg whites in place of whole eggs, a sufficiently serious nod to health is made. Buttermilk comes in with its tangy note to bulk up the flavor profile. Yes, those are sausage links in the background of the picture. When it comes to food, virtue is best prescribed in small doses☺.
Whole Wheat Pancakes
makes about sixteen to eighteen (5-inch) pancakes
1 cup unbleached all-purpose flour
1 cup whole wheat flour
2 Tablespoons finely ground cornmeal
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 Tablespoon baking powder
1 teaspoon baking soda
4 extra large egg whites
3 Tablespoons brown rice syrup or honey
1 teaspoon pure vanilla extract
2 1/4 cups buttermilk
1/4 cup (2-ounces) unsalted buter, melted
Toasted walnuts, chopped
In a large bowl whisk together the white flour, wheat flour, cornmeal, salt, cinnamon, baking powder, and baking soda.
In a blender, purée the egg whites, syrup, vanilla, buttermilk, and butter until thoroughly combined, about 30 seconds.
Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups of batter.
Heat a griddle or large skillet over medium-low heat. Grease the surface, then ladle 1/3 cup of the batter to form each pancake. Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side.
Source: Adapted from latimes.com