When it comes to scones and pancakes, the husband is the man. That is totally his domain in the kitchen and when he says "Hey, do you want pancakes?" I'm like "OBVIOUSLY.". Did I mention they're 100% whole wheat and fluffy? That is hard to pull off. Yes, you can have both and it's something to ponder as you bake for the holidays. Please don't let people guilt you into thinking everything you make has to be paleo, raw or whatever. Simple tweaks make food delicious.
Today I'm partnering with Grain Foods Foundation to bring you an even better rendition! The husband and I tweaked the recipe for a fun winter topping of zesty winter fruit: meyer lemons (side note: obsessed). This breakfast is ridiculously delicious and a great source of whole grains for a healthy breakfast start! Make the whole batch and freeze the extras to pop in the toaster for breakfast later in the week.
Whole Wheat Meyer Lemon Pancakes with Sesame Brittle
Makes enough for 4 or 2 with extra to freeze
- 3/4 cup skim milk
- 2 tablespoons white vinegar
- 1 cup minus 1 T, whole wheat flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- zest of 1 lemon
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter, melted
- 1/4c honey
- juice of lemon
- tsp O. Blossom
- 1T brown sugar
- Dash of Cornstarch
- 2T brown sugar
- 2T butter
- 1/3 c. sesame seeds
Meyer Lemon Syrup Directions: Add ingredients and stir together with a fork.
Sesame Brittle Directions: Add brown sugar and butter to a small pan on medium heat. Add sesame seeds and stir until it looks like thickened caramel with a bubbly consistency. Pour on a silpat or waxed paper to cool. Break up into chunks.
Pancake Directions (Adapted): Combine milk with vinegar in a medium bowl and set aside for a few minutes. Whisk dry ingredients together in a large bowl. Whisk egg and melted butter into the milk mixture. Pour the wet and dry mixes together and whisk until lumps are gone. DO NOT over mix. Heat a cast iron skillet over medium heat and add a little butter. Pour 1/4 C of batter to form pancakes. Flip when bubbles appear.
Disclosure: This post is sponsored by the Grain Foods Foundation. High five to my whole wheat loving friends.
Dietitian Nutritionist and cookbook author sharing flavor-forward recipes and simplified science-driven wellness.