Fluffy Wholewheat Pancakes with Strawberry Syrup

Start your Valentine’s Day in a special way with light and fluffy wholewheat pancakes with strawberry syrup.

Serving Size: 2

Ingredients:

for the pancakes:

• 2 cups wholewheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup soy milk
• 1/2 – 3/4 cup water
• 2 tablespoons agave or maple syrup
• 1 capful vanilla extract
• oil for the frying pan

for the strawberry syrup:

• 1/2 cup strawberry jam
• 1/3 cup water
• splash lemon juice
• 1 pint of strawberries

Directions:

to make the pancake batter:

1. Place flour, baking powder salt and cinnamon in a large bowl.
2. In a smaller bowl, combine the soy milk, vanilla 1/2 cup water and the syrup.
3. Fifteen minutes before serving the pancakes, combine the wet ingredients with the dry and mix.
4. This will be a thick batter, allow the batter to set for 10 minutes.

to make the strawberry syrup:

1. Clean and slice the strawberries.
2. Add the strawberry jam, water and splash of lemon juice in a small sauce pan.
3. Mix well and bring to a gentle heat to melt the jam.
4. Add most of the sliced strawberries, saving a few as fresh garnish.

to make the pancakes:

1. If the batter is still too thick, use the other 1/4 cup of water to thin the batter. It should be a thick batter, but slightly liquid.
2. Heat a small amount of oil in a large non-stick frying pan and ladle the batter into the pan.
3. Allow small bubbles to form in the center of the pancakes, then flip over.
4. Serve the pancakes with strawberry syrup and garnished with a couple of fresh strawberries.

Author: Chris Walker. This entry was posted on Friday, February 3rd, 2012 at 10:40 pm. It is filed under Breakfast, Desserts and Sweets, Strawberries. You can follow any responses to this entry through the RSS 2.0 feed.

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