And if you add veggies to the pancakes, you’ll high-five yourself and sleep better at night knowing that your anti-veggie children have unwittingly ingested a healthy serving of vegetables that day.And THIS is why I’ve been making triple batches of fluffy pancakes and adding a variety of fruits and veggies to the batter. My kids not only enjoy them for breakfast, but also eat them cold as a snack — great to grab-and-go on busy days, road trips and any time your brood is feeling peckish (not a chicken pun despite the photo above).
But what to add to your fluffy pancakes? Any combination of: grated carrots, apples, berries, zucchini, cucumbers, sweet potatoes… totally up to you. Sweet vegetables work best for traditional “breakfasty” pancakes. Veggies like green onions, broccoli, spinach (leftovers from a stir fry dinner perhaps) are tasty, but stronger in flavour and make a more a savoury pancake.
Recipe: “Fluffy Pancakes”
Yes, this DOES sound like a stripper name, but I assure you this post is G-rated. Also, thanks to my sister in law Kristi for this passing along this recipe!
2 cups buttermilk (or 2 cups milk, 2 tbsp lemon juice)
2 cups all-purpose flour
1/4 cup white sugar
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 tsp vanilla
your choice of fruit and veggies
butter for greasing pan
In medium bowl, whisk eggs with buttermilk and vanilla. Pour into well in flour mixture. Stir just until blended. Mix as little as possible. Lumpy Batter (er, that would be my stripper name. LOL!) is okay.
Heat pan or griddle. Medium heat. Lightly butter. Pour 1/2 cup batter into pan. Adjust temperature of pan as needed to avoid burning. Serve hot or cold. Enjoy!
|* This batch was made with fresh blueberries, grated apple and carrot.|