Every morning, without fail, my four year old Lizzy asks if we can have pancakes for breakfast. And pretty much every morning, I say no. Mostly it’s because I’m busy or tired or running off to work, but it breaks my heart to see that little bottom lip poke out when I say no. Last week she asked me for the millionth time and I realized that yes, we actually did have time for pancakes! I used to make these whole wheat pancakes a lot but it’s been years now since I made them, so I decided to give them another go. They are completely delicious and so light and fluffy, you really would not know that they are whole wheat! Lizzy ate four pancakes (“because I’m four, Mom!”) and still wanted more, although some of that might also have been due to the delicious blackberry syrup I made to go on top. I had some blackberries in the fridge that I needed to use before they went bad, and thought it would be fun to make a sweet berry topping for our pancakes. It turned out delicious as well, and coordinated perfectly with the pancakes. Yum!
Fluffy Whole Wheat Pancakes
1 cup whole wheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk (I’ve also made these with soy and almond milk)
2 tablespoons oil
1/2 teaspoon vanilla
Heat a griddle or large skillet over medium heat. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a measuring cup, whisk together the egg, milk, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Pour 1/4 cup scoops of batter onto the prepared skillet and cook until bubbles form on the surface, then flip. Cook an additional minute or so and then remove to the serving plate.
Homemade Blackberry Syrup
1 1/2 cups blackberries, chopped lightly
1/4 cup sugar
1/2 teaspoon corn starch
1 tablespoon water
In a medium saucepan, mix together the blackberries and sugar. Bring to a simmer over medium heat. While the blackberries are heating, whisk together the corn starch and water. When the fruit has reached a simmer, pour in the water mixture and stir to combine. Cook two to three more minutes, or until slightly thickened. Let cool slightly before serving.
adapted from my fresh strawberry sauce