Tuesday, September 3, 2013

Mixed Berry Whole Wheat Pancakes With Warm Berry Compote

whole wheat pancakes berry pancakes healthy pancakes quick pancakes
 Summer is over and school has begun. In our house, that means early wake up calls and popping bagels in the toaster all before rushing out of the door.

So for the first week of school, I thought I'd start things off a little differently. 
I whipped up a big batch of these mixed berry whole wheat  pancakes and popped them in the freezer so that I can serve them up even on the most hectic of school mornings!


whole wheat pancakes berries blueberry
When I'm planning breakfast for the kiddos, I try to keep things as healthy as possible. The boys love pancakes, so I have to trick them into thinking they aren't too healthified, therefore, they absolutely must taste amazing.


whole wheat pancakes berry pancakes quick pancakes healthy pancakes


These pancakes are simple to make, and chances are, you already have all of the ingredients just waiting to be mixed up, right in your pantry.
I used both whole wheat flour and all purpose flour, but you could technically use all of either one if you have a preference. For the liquid, I used Greek yogurt to make the batter thick and creamy, before adding in the rest of the usual pancake batter suspects.
One important thing to note in this recipe is you must not stir the berries into the batter, as you will end up with blue stained pancakes. Just pop those pretty little jewels on top after you've scooped the batter onto the pan. 



I always have a big bag of fresh, frozen berries on hand, so I decided to make a warm berry compote to top these. Warm berry compote with real maple syrup on top of buttery mixed berry pancakes right off the griddle...just doesn't get any better than that, especially for a school day!


whole wheat pancakes blueberries
Mixed Berry Whole Wheat Pancakes With Warm Berry Compote
Makes 16 pancakes

1/2 cup all-purpose flour
3/4 cup whole wheat flour
1 Tbsp baking powder
2 Tbsp brown sugar
1 tsp kosher salt
2 eggs
1 cup plain Greek yogurt
3 Tbsp milk
3 Tbsp unsalted butter, melted, plus more for pan and serving
1/2 tsp vanilla extract
2 cups mixed berries, separated
Maple syrup for serving

In a medium bowl, whisk together the flours, baking powder, sugar, and salt. 
In a separate large bowl, whisk together eggs and yogurt. Whisk in milk, butter, and vanilla.
Fold dry ingredients into yogurt mixture.
Melt butter on griddle over medium heat. Add 1/4 cup scoops of batter onto griddle. Using one cup of the berries, gently place berries directly onto pancakes as they are cooking on the griddle.
Once you see steam escaping from bubbles in the batter, your pancakes are ready to flip. This is usually after 3-4 minutes. Cook for 1-2 minutes on the other side, or until pancakes are golden brown and cooked through.
Repeat with remaining batter.
If serving immediately, top with butter, compote, and maple syrup.
If freezing for later use, place pancakes on a cooling rack and allow to come to room temperature. Place in freezer for a few hours until frozen, then place in a resealable freezer bag, making sure to squeeze out all of the air.

For the compote:
Place one cup of berries in the bottom of a small, heavy bottomed pot. Add one tablespoon of water to the pot.
Place the pot over medium-high heat and allow berries to simmer until they start to burst. Mash the berries with a fork and continue to simmer until compote is thickened, about 5 minutes.

Enjoy!



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