Category Archives: Pancakes

ewa samples, whole wheat blueberry marzipan pancakes-13

Marzipan and blueberries whole wheat pancakes with flax-seed meal

 

Back in the days my husband and I used to eat at iHop a lot. Almost every Saturday or Sunday we would go there for a breakfast and I would have a huge stack of pancakes, always a different flavor or whatever new they were having that time. 

One day while I was pregnant with our No. 2, as usual, we went to our local iHop for breakfast and we haven’t been there since. I have no idea if they have changed something or because of my pregnancy I was more sensitive but I hated the food there that day. On that day my love affair to their pancakes has vanished. For good!

Instead I’ve started making my own pancakes. For a while I had struggle finding a good, fluffy and flavorful batter.

Finally I found this recipe for buttermilk pancakes and I’ve used the batter for all kinds of pancakes since. It has never failed.

Ingredients:

dry ingredients:

1 1/2 cup whole wheat pastry flour,

1 1/2 tsp. baking powder,

1 tsp. baking soda,

1 tsp. cinnamon,

4 tsp. turbinado sugar,

1/4 tsp. salt,

1/4 cup flax-seed meal,

wet ingredients:

1 1/2 cup buttermilk (homemade works great)

2 1/2 Tbsp. butter, melted, cooled,

2 eggs,

garnish/filling

1/3 cup fresh blueberries

1/4 cup marzipan paste (homemade or store-bought)

Directions:

Mix dry ingredients and wet in two separate bowls. Then mix everything together and let it sit for about 10 minutes.

Pour about 1/4 cup of batter for each pancake on hot skillet. Immediately top each pancake with a few blueberries and small pieces of marzipan paste. Fry until the top is bubbly. Flip over and fry for additional minute or until nice and brown. 

My husband eats them with maple syrup.

My daughter with strawberry jam or not… ;)

For me, with all the flavors going on just inside those pancakes, plain are all what I need.

The marzipan is such a nice addition. It just pops out when you eat those pancakes. Of course you need to like marzipan in order to enjoy them like I do. My husband being not the biggest fan of marzipan likes it hidden like that although he prefers banana-blueberry pancakes.

 


ewa samples, whole wheat blueberry banana pancakes

The Ultimate Mother’s Day Breakfast – healthy and with love

I have never been big on gifts. For any occasion. B-day, Christmas, Women’s Day or Mother’s Day. Maybe because I grew up in a household where those things weren’t that important. My mom prefers to receive a living plant than a bunch of dead-in-a-few-days flowers. Maybe because of her I’m the same way.

But every single year no matter what we celebrated the most important thing was to be nice to the person who was celebrating her or his day.

A simple hug or a few words assuring that you remember.

So for those who still haven’t decide what to give to their mothers on Mother’s Day, I say: “make her a delicious breakfast to bed. and give her the day off”. She’ll appreciate it more than anything!

If it’s homemade and a little healthier than usual it’s even better.

Something like whole wheat buttermilk blueberry banana pancakes with turbinado sugar.

I assure you, that will make her day!

Recipe:

dry ingredients:

1 1/2 cup whole wheat pastry flour,

1 1/2 tsp. baking powder,

1 tsp. baking soda,

4 tsp. turbinado sugar,

1/4 tsp. salt,

1/4 cup flaxseed meal,

wet ingredients:

1 1/2 cup buttermilk (homemade will work great)*

2 1/2 Tbsp. butter, melted, cooled,

2 eggs,

fruit filling

1 cup fresh blueberries,

1 ripped banana, sliced

Directions:

In one bowl mix very well dry ingredients.

In second bowl mix very well wet ingredients.

Combine dry ingredients with wet. Do not overmix it. Now wait for at least 10 minutes for the batter to rest and let the baking soda and powder to start working its magic.

In the meantime heat the griddle on medium high. Melt about 1/4 Tbsp butter on it.

Sliced you banana so it’s ready to use.

When the griddle is ready spoon about 1/4 cup of the batter on it, more for bigger pancake.

Now sprinkle it with a few blueberries and sliced banana. (picture below does not show bananas because it’s from a different recipe, but you get the idea :) )

Wait until bubbles appear on the top and the batter doesn’t look runny anymore.

Flip on the other side and fried for another minute or until light brown.

Garnish with the leftover fruits, maple syrup, honey, jam, icing sugar or whipped cream… . Whatever is your mother’s favorite topping :) 

I do like mine plain served with black coffee.

All-purpose flour will work if you do not have whole wheat pastry flour. You can use regular white or brown sugar in place of turbinado sugar.

I used to make them without that healthy twist before and they looked like that: 

* Homemade buttermilk:

you’ll need milk and fresh lemon juice. For each cup of milk you need 1 Tbsp of lemon juice. So for this recipe you need:

1 1/2 cup of milk

1 1/2 Tbsp lemon juice (2 Tbsp. are fine, too)

Pour the lemon juice into the milk. VERY GENTLY stir just one time. Let it sit for at least 10 minutes before using.

Happy Mother’s Day!!!

Sumo's Sweet Stuff

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