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Whole Wheat Pancakes with Pomegranite Syrup

Standing in front of my pantry this morning, feeling a wee hung over, trying to decide what to have for breakfast, I spied the bottle of pomegranate syrup sitting forlornly in the back next to the bag of whole wheat flour. I'd bought the syrup on a whim a year ago in an organic market and it had been sitting unused since then. I sped a good opportunity to use it today. This recipe makes approximately 12 2-3" pancakes that serve as a great remedy after a night out with the boys and too much vodka.

 

¼ cup AP flour

1 cup whole what flour

¼ tsp salt

½ tsp baking powder

½ tsp baking soda

1 tbsp sugar

 

1 egg

1 cup milk

1 tbsp melted butter

 

Vegetable oil as needed

 

Syrup of your choice

 

1)Sift dry ingredients together twice.

2)Add wet ingredients and whisk thoroughly until smooth

3)Heat griddle or cast iron skillet over medium heat. Add a small amount of vegetable oil.

4)Ladle out batter into 2 to 3 inch rounds. When edges appear dry and bubbles appear on top (1-2 minutes), flip and cook another minute or two. Keep warm in a 200 degree oven.

5)Serve with butter and syrup.

 

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Taken on September 18, 2010