pancakes as promised...

to accompany this post, i wish i had a nice picture of the steamy good stack of pancakes i stirred up yesterday morning. sadly those babies are gone, except for a single two stack serving which i'll lovingly serve to the huz this morning for breakfast. i know i'm really talking it up big about these pancakes, but they're worth every word of praise. when it comes to my cooking, there's a few things i'll really crow about - my way with conjuring up soups you'd steal for, of course my granola:), my fricking ridiculous giardelli bliss bars and last, but certainly not least, my pancakes. they're my ultimate comfort food. every time i eat them i say right out loud to whoever's listening, "i make the best pancakes. i love my pancakes."

now i know there are those dishes where, when prepared, you're the star of the show in your kitchen - admit it! there are just some things you create that deserve a standing ovation. give yourself the applause you deserve and the next time you bless your loved ones with the gift of enjoying the fruit of your culinary labors, say it out loud - DAMN I'M GOOD. THIS IS BEST_______I'VE EVER HAD! YOU ALL ARE LUCKY TO BE EATING THIS RIGHT NOW, WOULDN'T YOU AGREE??? never mind the silly look they give, you know you're the cat's ass of your kitchen domain.

anyhow...here goes, my recipe for healthy, delicious, satisfying, stick with you, honestly good for you pancakes. my own recipe, made by altering, adding to, subtracting from other recipes i've found over time. at the end i've added additional ideas for making these little love cakes even more healthy, more good for you.

terri's good-for-you whole wheat pancakes

1 cup whole wheat flour
1 cup non-fat milk (i use plain soy milk, but dairy is fine too)

1/4 t. baking powder

1/2 t. baking soda

1/2 T. sugar (use a T - what looks to you like half is half)

1 t. vanilla

1 egg white

1 T. extra virgin olive oil

chopped apples, pears, blueberries, strawberries - whatever you have on hand

cheese slices - cheddar, jack, or what have you

blend all ingredients together in a medium size bowl (by hand, don't use a mixer). brush a pancake griddle, skillet, or whatever pan you use for pancake with a little olive oil. pour batter onto griddle - each pancake is a scant 1/4 of batter. as soon as you pour the batter out, sprinkle your fruit onto each pancake. flip when ready. now get ready, here's the secret - between each two pancake stack, insert a hearty slice of cheese. sharp or regular cheddar works best, don't use american cheese - yuk! one serving equals two pancakes with your cheese tucked between the two. top cakes off with BONAFIDE maple syrup (life's too short to eat the fake stuff, i don't care how nice mrs. butterworth is)

healthy heart version (which i made yesterday) to recipe add 1/4 cup quick oats and 2 T oat bran. spill a little more milk into the recipe - about 1/4 cup. what a boost and SOOO good for your heart.

note - you can top your cakes with the cheese slice right after you've flipped the cakes. these little gems go really well with the chicken/apple/maple breakfast links that whole foods sells in their fresh meat department. YUM!! i've typed this out so fast this morning, so if i haven't made things clear to you please post your questions and i'll answer them. or call me at the library:) speaking of the library, i've gotta get my butt in gear! time to get ready for my day...whip up today's breakfasts and lunches (i've had brown rice cooking away as i write - i love adding a half cup to my salad, a big nutrition punch), kiss the huz out the door, head out for my walk in the woods, then home to get ready for work.

wishing you a wondrous wednesday

and happy stacks of pancakes...

-t