Berry · Pancakes · Sauce

Berry Syrup

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On Saturday morning I wanted to make pancakes and I’ve had frozen berries in the freezer for a while that I’ve really needed to use up.  My first idea was to put the berries in the pancake batter, but that just didn’t sound that great.  Growing up we used to use berry syrup on our pancakes, not maple syrup, so I got the idea to make my own with the berries.

It wasn’t very syrupy, but it was delicious! Plus it was super easy and I was able to throw it together while my pancakes were cooking on the griddle.

I used frozen berries, but I don’t know why it wouldn’t work with fresh berries. Or cherries!

Berry Syrup

Ingredients:

  • 1 1/2 cup berries
  • 3 tbsp sugar
  • juice from 1/2 a lemon

Directions:

  1. Combine all the ingredients in a saucepan and bring to a simmer.
  2. Crush berries to release juices.
  3. Cook for 5 minutes and serve warm over pancakes.

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In my usual fashion, I made a huge mess while making something incredibly simple. Oh well.

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Try this the next time you make pancakes!

Breakfast · Pancakes

Whole Wheat Banana Pancakes

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Every Sunday morning should include pancakes!

Unfortunately, not enough of mine do. However, after making this batch of pancakes I have approximately 90780894752087543 in my freezer so I should be set for a while!

These are much more filling than a normal pancake.  I made my way through 1 1/2 and I was stuffed.  They also kept me full through the morning which never happens when I have pancakes for breakfast!

This may just be my new go to pancake recipe, they’re great!

Whole Wheat Banana Pancakes

Recipe from Prevention RD

Ingredients:

  • 2 cups whole wheat pastry flour or white wheat flour
  • 1 cup all-purpose flour
  • ¼ cup wheat germ
  • 6 Tbsp sugar
  • 2 Tbsp baking powder
  • 1 tsp salt
  • 2 bananas, mashed + enough milk to make 2½ cups total
  • ¼ cup canola oil
  • 4 eggs
  • 1 tsp vanilla extract

Directions:

  1. Preheat griddle over medium heat (350 degrees on an electric griddle).
  2. Whisk together flours, wheat germ, sugar, baking powder, and salt in a large bowl.
  3. In a second large bowl, mash bananas using the back of a fork and transfer to measuring cups; add enough milk to total 2½ cups of banana/milk; whisk well. Whisk in oil, eggs, and vanilla.
  4. Mix the wet ingredients into the dry ingredients until just combined.
  5. Spray your griddle with nonstick cooking spray, if needed. Ladle the pancakes one by one onto the griddle. Cook 2-3 minutes or until bubbles rise across the surface of the pancakes; flip and cook until golden on the bottom.