I am very excited about this post. It is the first time Cam is the chef and I am the assistant. We discussed our plan the night before so he would know what to expect and what tools we would use.
We made our pancakes with oat bran and whole wheat flour. In addition to being healthier, the bran adds a nice texture to the pancake, giving it a more substantial mouth feel.
Although we did not use her recipe, we used Mollie Katzen’s Blueberry Pancake instructions from her cookbook Pretend Soup to let Cam be able to “read” the steps. As soon as he finished eating he asked when he can cook again!
Blueberry Oat Bran Pancakes
3/4 cup oat bran
1/2 cup whole wheat flour
1 Tbsp baking powder
1 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
1 egg (from Farmer Kim)
1 cup milk
1 Tbsp butter, melted
2 tsp honey, warmed slightly (use local)
~1 cup blueberries, more or less (use local)
butter for the pan
In a large bowl, mix together dry ingredients.
In a medium bowl, add egg, milk, butter and honey – whisk.
Pour wet ingredients into dry, whisk just til combined.
Heat the griddle/pan over medium-high heat.
Coat with butter, add batter 1/2 cup at a time. Sprinkle on blueberries (as many as is your preference). When bubbles start to form in pancake, check the bottom, if golden brown, flip.
Cook another minute or 2, chec bottom. When golden brown, they are done. Enjoy!
For a red, white and blue breakfast, serve with homemade strawberry sauce and powdered sugar.
- Strawberry Banana Oat Bran Muffins with Peanut Butter Drizzle (thepescetarianandthepig.com)
- Oat Bran Can Be Good (pout.typepad.com)