Whole Wheat Pancake HAPPINESS!

We have been talking a lot about carbohydrates and the whole wheat grain kernel. The students have learned that one of the greatest ways to incorporate fiber into their diets is to make sure they are eating things that are WHOLE grains. Since most children have the skewed concept that whole wheat is nasty, I decided to fix that horrible misconception.

And did they love it? Yes they did :)

It may have helped that we also made BUTTERMILK SYRUP and homemade STRAWBERRY SYRUP. Most of the students just wanted to drink it, but I made them put it on the pancakes and they were just as happy...

Enjoy!

Whole Wheat Pancakes

1 Egg, beaten until light and fluffy
1 C buttermilk
2 Tbsp. oil
1 Tbsp sugar
1 C whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1. Beat egg until light and fluffy
2. Add buttermilk, oil, and sugar to egg and mix well
3. In a separate bowl, mix together whole wheat flour, baking powder, baking soda, and salt.
4. Add to egg mixture and blend well
5. Using a non stick pan, cook on MEDIUM heat.
6. When bubbles form on batter-side, flip pancake
7. Serve with butter and warm syrup (or topping of your choice!)

BUTTERMILK SYRUP:

• 1 C sugar
• 1/2 C buttermilk
• 1 stick margarine
• 1/2 tsp baking soda
• 1 tsp vanilla

1. Bring sugar, buttermilk and margarine to a boil.
2. Turn off heat and add the remaining ingredients.
3. Syrup will foam up so make sure your pan is big enough. Make syrup just before you want to serve it because the foam will slowly disperse and the foam is the best part!!


STRAWBERRY SYRUP:

• 2 cups strawberry's
• 1/2 C sugar

1. Blend ingredients in a blender till smooth
2. Heat up in saucepan until warm.
3. Serve