Fluffy Pancakes

Hello Monday. I wish you wouldn't come so fast every week.  I am happy that the weekend temperatures are looking up from the blustery windy weather the weekend brought. Back to the 50 degrees and sunny definitely makes your arrival a bit easier to handle.  

This weekend we had pancakes.  Or I had pancakes.  Mr. J turned me down Sunday morning.  It was 6:30am and he likes to wait a bit later for breakfast but still. How can you turn down at stack like this? 

These are the best pancakes I have had in a long time. They are healthy with whole wheat flour and a bit of honey for sweetener. Of the four cakes I ate, two had some mini chocolate chips.  I spread a bit of natural peanut butter between two of the layers and topped with coconut and maple syrup.

It was a good great start to the day.  And a perfect way to end pancake week.

Fluffy Whole Wheat Honey Pancakes

by Emily Morris

Prep Time: 10 minutes

Cook Time: 5 minutes

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Ingredients

• 2 cups whole-wheat flour
• 2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2 eggs
• 2 Tablespoons butter
• 2 Tablespoons honey

Instructions

1. Whisk together flour, baking soda, and salt. In a separate bowl, whisk together buttermilk, eggs.

2. Melt butter and stir in honey until dissolved. Add to buttermilk.

3. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).

4. Heat a griddle or large cast iron skillet over medium heat. Grease lightly with oil.

5. Spoon batter onto griddle 1/3 cup at a time. Cook until edges are set, 3 to 4 minutes Flip, and cook until golden brown, about 2 minutes.

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