Google Amy's Cooking Adventures: Whole Wheat Raspberry Pear Pancakes
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Wednesday, July 27, 2011

Whole Wheat Raspberry Pear Pancakes


As I’ve mentioned many times before, pancakes are very popular in my house.  My 3 year old loves them and now my 11 month old does, too!  Pancakes are a wonderful food to serve to babies who want to be independent and self feed (just be sure to sweeten them with sugar instead of honey if your baby is under 12 months old).  I serve them to the baby without the syrup (the fruit makes them sweet enough) and make them into small “baby cakes.”   He too busy eating to smile at the camera, but trust me - he's loving this!


Now, if you have a 3 year old who is having a moody day, be warned, he might demand that his pancakes look more like this:


Truth be told – he’s on to something here – chocolate and raspberries is pretty fantastic!


Whole Wheat Raspberry Pear Pancakes

1 cup whole wheat flour
2 tbsp wheat germ
1 ½ tbsp sugar
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
¼ tsp cinnamon
1 cup buttermilk (or 1 cup water and 4 tbsp dried buttermilk)
1 tbsp canola oil
1 egg
1 tsp vanilla extract
½ cup fresh raspberries
½ cup fresh pears (mine were lightly steamed and mashed)


In a large bowl, whisk together the flour, wheat germ, sugar, baking powder, baking soda, salt, and cinnamon (and dried buttermilk, if using).

In a small bowl, or large measuring cup, whisk together the buttermilk (or water if using dried buttermilk), oil, egg, and vanilla.

In another small bowl combine the pears and raspberries.  Mash with the back of a spoon to release the juices and break into smaller chunks.  Note:  I had previously steamed my pears for 8-10 minutes and mashed them lightly with a potato masher to use as a chunky baby food.  If using fresh (unsteamed) or canned pears, cut them into small chunks first.

Pour the liquid ingredients over the dry ingredients and whisk to combine.  Do not over mix.  Gently fold in the pear and raspberry mixture.

Heat an electric skillet to medium-high heat.  Add a small dollop of shortening to the pan and allow it to melt.  Pour batter onto the griddle pan using a small ladle or ¼ cup measuring cup.  Additionally you can make some “baby cakes”, by pouring a small amount of batter onto the griddle, the size of a half dollar.  Cook 2-3 minutes.  Flip when the bottom is browned and the tops are bubbly.  Flip and cook an additional 2-3 minutes until browned.

Serve immediately with maple syrup and additional raspberries (and chocolate chips, if you’re 3!)


Makes approximately 15 pancakes

Enjoy!
Amy

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