Description
I’m back to work full time after being home for maternity leave and I’m not going to lie; I feel guilty. I feel guilty because he misses me and I feel guilty because it feels good to be back at work. I miss my little boy so much it’s hard to breathe. Did I mention I feel guilty? On my day off I made my son some pancakes because his nanny told me he loves pancakes. Dagger removed from my heart; she knew something I didn’t.
Ingredients
- 1 cup Whole Wheat Flour
- 1 teaspoon Baking Power
- ¼ teaspoons Baking Soda
- ¼ teaspoons Salt
- 1 cup (1% Or Fat Free) Buttermilk
- 1 whole Large Egg
- 2 Tablespoons Sugar (white, Granular)
- 1 Tablespoon Butter, Divided
Preparation
Whisk the flour, baking powder, baking soda and salt together in a small bowl.
In another larger bowl whisk together the buttermilk and egg, then mix in the sugar. Pour the dry ingredients into the wet ones and mix to incorporate (see notes).
In a large non-stick frying pan, add ½ tablespoon butter. Heat the pan over medium-high heat. When the butter is melted and bubbling, spoon or ladle the batter into the pan, using a 1/4 cup scoop for each pancake. Don’t crowd the pan—you’ll probably need to do this in batches.
Flip the pancake when you start to see bubble forming on top of the pancake; the bottom of the pancake should be browned at this point. Fry the second side for 1-2 minutes, being careful not to let it burn.
Set the pancakes aside and then repeat the method with the second batch of pancakes.
Use cookie cutters to cut the pancakes into any shape you choose. I did heart and stars but honestly my son is one year old so I don’t think he noticed anything except for the maple syrup!
Serve immediately!
Notes:
1. Don’t over mix the batter, stop mixing just when it comes together; lumps are good here.
2. Blueberry and banana pancakes coming soon!
