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Total Time: 45 minutes Makes: 12 pancakes 1 c. unbleached flour 1/2 c. whole wheat flour 1 tsp. baking soda 1 tsp. baking powder 1 c. plain yogurt 1/2 c. milk 3 large eggs, beaten 3 Tbs. honey 3 Tbs. melted unsalted butter Whisk together flours, baking soda and baking powder. In another bowl, stir together yogurt, milk eggs, honey and butter. Gently fold in flour mixture. Heat a large skillet over medium heat. Add a little vegetable oil. Pour a 1/4 cup of batter for each pancake. Cook until bubble form, flip and cook for one minute longer. Top with blueberry compote or maple syrup and cinnamon maple sugar butter. Cinnamon Blueberry Agave Sweetened Compote Total Time: 10 minutes Makes: 2 cups 1 (10 oz. bag) Henry's Market Organic Frozen Blueberries 1/2 c. water 2 tsp. cinnamon 3 Tbs. agave nectar Bring blueberries and water to a boil in a saucepan. Reduce heat and simmer for 5 minutes. Stir in cinnamon and agave. Serve warm with pancakes. Cinnamon Maple Sugar Butter Total Time: 5 minutes Makes: 1 stick of butter 1 stick unsalted butter, softened 5 Tbs. maple sugar crystals 2 tsp cinnamon Mix butter with 4 tablespoons of maple sugar and the cinnamon. Form into a log on a sheet of waxed paper. Sprinkle with remaining maple sugar. Roll into a log and twist at the ends. Freeze until needed. |
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