Gentle Readers, though The Practical Cook is inordinately fond of breakfast for dinner, she is not fond of the sugar crash or trying to herd wild sticky children to bed post the meal. So how does one offset the necessary simple carbs the menu demands? A little wheat, and a little sweet. Read on.
First, let me fully admit that this barely constitutes a recipe. Though you can make delightful buckwheat pancakes from scratch, I am a big fan of this box mix. I actually like buckwheat pancakes more than white flour ones. They’re sweeter and more interesting. If you want to go from scratch, try adapting my Whole Wheat Waffles recipe. They work quite well as pancakes.
Strawberry Almond Buckwheat Pancakes Recipe (or Guidelines, as We Like to Say)
I just doctor the mix to suit my needs. Pancakes don’t really need to rise, they just need to not be too runny nor too thick, and to have some inherent sweetness.
3/4 cup Buckwheat pancake mix
1/4 cup, generous, almond meal
3/4 cup milk
1 Tablespoon oil
2 Tablespoons applesauce
1/4 to 1/2 teaspoon pure almond flavoring
Stir. Don’t overstir. Heat a griddle or frying pan to pretty hot over medium heat. Add butter. Make pancakes. Serve with sliced strawberries and maple syrup. Makes about a dozen smallish pancakes.
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Up next, Bacon Brackets, in time for March Madness. What am I talking about? Tune in to find out.