Lemony Whole Wheat Pancakes

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See!

What did I tell you?

I couldn’t stay away from food for very long.

I think this could be called the “year of pancakes” because I’ve been on such a pancake kick lately. I have them at least once or twice a week.

So, it should come as no surprise that I feel I must share another pancake recipe. When I picked up the new Gwyneth Paltrow cookbook, the first thing I made was her dad’s famous pancakes.

I’ve fussed with them slightly. Adding some lemon and whole wheat flour.

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But really, not much fuss with these babies. Just whisk in one bowl.

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Cover and leave in the fridge overnight.

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Of course, I didn’t read the “in the fridge” part and left mine out on the counter. Maybe I’m too used to my sourdough starter, which lives on the counter?

Anyway, I called my dad that evening, babbling on how I was worried because I left the pancake batter out overnight.

“Am I going to be okay?” I ask.

“Huh? Sarah, you’ll be fine,” he tells me. “When did you eat them?”

“This morning. They were soooo good. I just realized my mistake now though!”

“You’ll be fine,” he reassures me again.

“I didn’t poison myself for the marathon did I?” I worry aloud.

Sarah, you’ll be fine.”

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Poor dad. I love calling him, but he gets some pretty bizarre calls from me. Recently I called him sobbing over a broken bowl. One time, I was driving back from Wyoming and had car trouble. I called him at midnight and made him listen to the sound of my car, asking “What’s wrong with it? Do you know? What’s that sound?!”

“Uh, no Sarah. I can’t hear it over the wind. Just spend the night somewhere and get it checked out in the morning.”

I wasn’t overdramatizing this time. It was a rear wheel axel issue and I was stuck in Nebraska for a week.

Okay.

Back to the pancakes though. I like mine cooked in butter in a cast iron skillet. I didn’t use that entire amount of butter in the picture! Just enough to coat the bottom.

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And I heart strawberries on my pancakes. These ones were sweet and juicy. I’m ready for picking time.

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Mom and dad are coming up this weekend. I’ll have to make them a batch, with the batter refrigerated of course.

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Lemony Whole Wheat Pancakes

Adapted from My Father’s Daughter: Delicious, Easy Recipes Celebrating Family and Togetherness by Gwyneth Paltrow {Great book! I also love her site Goop}

Makes about 15 small to medium size pancakes

At times, I try making things slightly healthier. I added whole-wheat pastry flour, or use whole wheat flour if you’d like, for half the original flour amount. Swapped maple syrup instead of sugar, and added a hefty dose of lemon zest. Sometimes whole wheat baked goods can be heavier. I think a little citrus livens them up.

Ingredients

  • 3/4 cup whole wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 3/4 teaspoon sea salt
  • 1 1/4 cups buttermilk
  • 2 tablespoons maple syrup
  • 3 eggs
  • zest of half a lemon
  • toppings: maple syrup, butter, berries, etc

Directions

1. The night before: Combine the flours, baking powder, and salt in a medium-size bowl. In a measuring cup, whisk together the buttermilk, maple syrup, eggs, and lemon zest. Add the wet ingredients to the dry. Whisk very little. The batter should be lumpy. Cover and place in refrigerator overnight.

2. In the morning: Take the pancake batter out of the fridge. Let warm up about ten minutes. The batter may need to have either milk or flour added to it depending on if you want thin or thick pancakes. Heat a skillet {I loooooove cast iron ones} over medium heat. Add enough butter to lightly coat the bottom of the skillet. Spoon about 1/4 cup of the batter into the skillet. Flip pancakes once bubbles surface on the tops.

3. Ready to eat! I like mine with maple syrup and berries. I freeze any leftover pancakes to heat up for breakfast later in the week. I simply use a toaster oven to reheat them.

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About Sarah

Always thinking about my next meal.
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One Response to Lemony Whole Wheat Pancakes

  1. This weblog is wonderful. There’s continually all the proper details in the tips of my fingers. Many thanks and keep up the good work!

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