Monday, March 28, 2011

Blueberry Banana Whole Wheat Pancakes (that are actually really yummy!) plus a photography offer!

Finally a baking/cooking post for those of you with a sweet tooth!  But before we get to the tasty breakfast, I wanted to let all of you know about something I'm working on right now.  As you can tell, I've been posting a lot of photography lately.   If any of you who read this live in the Atlanta area and want free portraits (maternity, baby, family, engagement) in the next 3 months, let me know.  I am trying to build a portfolio, so the next three people who contact me and mention this blog will get a free portrait session plus all the edited photos on a share site with shutterfly.com and on a disc for free.  I'm definitely still learning and still have a lot to learn about photography, so I hope you will let me practice on you!


A few weeks ago the Hubby actually had a weekend day off.  So I decided I was going to make us a tasty, yet somewhat (kinda sort, ha!) healthy, breakfast.  I went back and forth between several options but ended up deciding on Blueberry Banana Pancakes I found on Tasty Kitchen.  After looking at the recipe, I knew I could make these with half whole wheat flour half regular all-purpose flour (actually I probably could have even done more wholewheat and the remainder all-purpose).


First you are going to combine the milk (I used 2%) and lemon in a small bowl and set aside.  Next, mash the banana and mix with the eggs, vanilla, brown sugar, honey, and melted butter.  I didn't actually mash the banana because they were pretty ripe and I knew that my stand mixer would take care of that, but either way would work.


Next you will sift together all the dry ingredients and set aside for a moment.


Then combine the banana mixture and the milk mixture (which is now technically buttermilk... it's that easy to make it, remember).



Lastly, add dry ingredients and mix until just incorporated.



Let this mixture sit covered for about 5-10 minutes.  Heat a skillet coated with butter on medium high heat.


We had tried one pancake but the pan wasn't hot enough (that's why it looks dirty), so we tried again before making the next pancake... so make sure you have it hot enough before you start.

While you're waiting for the pan to heat, wash and dry the blueberries, then coat them with the remaining sugar and flour.  Then add them to the batter and fold together.  Don't mix too much.


Now you should be ready to make you some tasty pancakes.  Put about 1/4 cup (ha, we just eyeball it... we like larger pancakes) into the pan.


Flip when bubbles start forming around the edges (or when the bottom is a nice darkish golden brown).


Cook on the other side until golden brown.  Remove from the pan and add more butter to re-coat it between batches.  This really made enough for four people, and I'm kicking myself now that I didn't freeze the other half of the batter instead of throw it away.  Dumb Jenny.  Oh well.  We served with bacon, light syrup, and coffee.  Delish!


Blueberry Banana Whole Wheat Pancakes
Makes 4 servings.
  • 2 cups milk
  • 1 tbsp lemon juice
  • 2 bananas
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 4 tbsp melted butter (plus extra for cooking)
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup blueberries
  • 2 tbsp flour
  • 1 tbsp sugar

Directions:
Combine milk and lemon in a small bowl and set aside.  Mash bananas and mix with eggs, vanilla, brown sugar, honey, and melted butter.  Sift together the dry ingredients and set aside for a minute. Combine banana mixture and milk mixture, then add in the dry ingredients. Mix until just combined. Let sit covered for about 5-10 minutes.
Heat a skillet coated with butter on medium high heat.
Wash and dry blueberries, then coat with the remaining sugar and flour.  Add them to the batter and fold together, being careful not to mix too much.
Place 1/4 cup of batter into the pan (or more for larger pancakes).  Flip when bubbles start around the edges or the bottom is a nice golden brown.  Cook on the other side until golden brown.  Remove from the pan, re-coat the pan with butter in between batches, and continue making pancakes with the rest of the batter.

Print this recipe!

Enjoy friends!!!  And have a great week!!

P.S. I have one really promising thing coming up in a few weeks for a potential job in Charleston.  Keep your fingers crossed for me!

4 comments:

  1. The photography portrait sounds fun...maybe when I do get pregnant I will call you to do my portrait. But by then you will cost like $200 an hour. :) Have you ever tried making the oatmeal pancakes from flying biscuit? They are amazing (and I think semi-healthy)

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  2. @Lindsey: :-) I doubt I'll ever "cost $200 an hour" for photography... but thank you! I haven't tried the oatmeal pancakes, however that sounds delish! I have never gotten them because I always want their biscuits so bad! I'll have to see if I can try to make my version of them. Guess I'll have to do some homework first and try them out... darn ;)

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  3. Yum!! My fingers are crossed for you, friend!

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  4. Thank you friend! Miss you!

    ReplyDelete

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