I love pancakes. Just not for breakfast. So when I’m in the mood, it’s time for breakfast for dinner. Pictured above are JeffreyW’s fluffy pancakes, and I have a recipe for super fluffy pancakes, here.
Want to dress them up a bit? How about Blueberry Sour Cream Pancakes? Recipe here.
For something completely different and easy to make, German Pancakes with Walnut syrup, click here.
And what goes perfectly with pancakes? How about some bacon…JeffreyW candies his:
In case you missed it, this week’s full dinner menu was Spicy Potato Soup, Garlic Biscuits and Mocha Pudding Cake and can be found here.
What’s on your menu for the weekend? Are you a fan of breakfast for dinner? Hit the comments with your favorite breakfast recipes.
And the featured recipe tonight:
I love whole wheat pancakes, they are fluffy, hearty, nutty and sweet, just like some people I know. Making whole wheat pancakes can be tricky, though – I don’t want them to be heavy and dry, I still want light and fluffy. The recipe below serves that up.
Fluffy Whole Wheat Pancakes
Beat together until light and frothy:
- 1 egg
- 1 cup milk
- 2 tbsp vegetable oil
- 1/2 cup whole wheat flour
- 1/2 cup unbleached flour
- 1 tbsp sugar
- 1/2 tsp salt
- 4 tbsp buttermilk powder
- 1 tablespoon baking powder
Whisk dry ingredients into wet ingredients until just moistened, batter will be lumpy. Ladle into a hot, well oiled skillet or griddle. [Reduce heat to medium after it has heated up because these brown quickly.]
While with white flour pancakes you’d wait to see bubbles on the top of pancakes before flipping them, you don’t want to do that with these. As soon as the bottom is golden, flip. And as soon as the bottom is again golden, remove.
This keeps them from being too dry. It’s a bit of a balancing act – you want to make sure they aren’t runny, but you also don’t want to over cook. As soon as the center bounces back they are ready to remove.
Top with butter and real maple syrup. Yum.
Until next week – TaMara