How to cake pancakes

28 Sep

My family enjoyed the pancakes topped with butter and sour cream. I also served homemade apple sauce on the side, which turned out to be a lovely combination. The texture of these pancakes is great! My son loved them and I loved seeing my son eating up his vegetables (secretly hidden in those pancakes) and since breakfast is my husband’s favorite meal, he loved them too! Now, its “breakfast for dinner” at our house.

Start by shredding 1 ½ cups of vegetables. For my pancakes, I used zucchini, carrot and onion and then added some frozen corn. But you can use whatever vegetables you like. (And if your child is not ready for chunky foods, you can pre-cook and puree the vegetables and place them in the batter that way). Once shredded or pureed, place the vegetables aside. Crack open three eggs and place one full egg and two of the egg whites into a small bowl. Whip the eggs and then add the butter and mix until creamy. Now, add the milk and vegetables and stir all of the wet ingredients together.

In a large bowl, add the wheat flour, all-purpose flour, cornmeal, oats, baking powder, baking soda and salt. Mix the dry ingredients. Then add the wet ingredients to the dry ingredients and mix them together. At this point, heat up a griddle or frying pan over medium heat. Add a bit of butter to the pan, if desired, to help keep the pancakes from sticking. Pour on about 1/8 cup of batter for each pancake – on my griddle I cooked three pancakes at a time. Cook for about 3 minutes, until bottom of pancake is set. Flip and continue cooking for 2 minutes. The recipe makes about 12 pancakes. I like to keep the cooked pancakes in a warm oven as I cook the remaining batter.

For other yummy pancake recipes that sneak in the veggies, try these Fresh Corn and Zucchini Cakes or Carrot Cake Pancakes.

1 ½ cups of vegetables (shredded zucchini, carrot, onion and frozen corn)

3 eggs (1 full egg and 2 egg whites)

4 TB (½ stick) butter

1 ¾ cups milk

Dry Ingredients

1 cup whole wheat flour

¾ cup all-purpose flour

1/3 cup cornmeal

¼ cup oats

2 tsp baking powder

½ tsp baking soda

1 tsp salt

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: