pantry pancakes

whole wheat strawberry pancake

For sometime now, I’ve been experimenting outside my comfort zone with my own variations on recipes–a fusion, so to speak, between the original and my own tastes and preferences. That’s how I came up with a fusion between Thai style basil chicken and shepherd’s pie a few summers ago.

Necessity, it is said, is the mother of pancakes. I didn’t have any all purpose flour. I had one large egg, whole wheat and cake flours, lots of strawberries, and a deep reluctance to use butter. Still, I can’t throw things in a bowl et voil√†, it’s a meal. I guess you could say I’m not ready to give up exact measurements! So inspired by Foodie Pam’s strawberry pancake recipe, I made up this delicious breakfast pancake using what I had on hand in my pantry. The pancake turned out filling, fluffy, and oh-so fine with a little maple syrup drizzled all over it.

Whole Wheat Strawberry Pancakes

Prep time: 10 minutes
Cook time: 10 minutes

1 large egg
1 cup nonfat milk
1/2 teaspoon vanilla
1 tablespoon almond oil
1 cup whole wheat flour
1/2 cup cake flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sliced fresh strawberries
Cooking spray

In a large bowl, beat the egg. Add the milk, vanilla, and oil. Blend well. Add wheat flour, cake flour, sugar, baking powder, and salt. Stir until well combined. Fold in the strawberries.

Spray cooking spray in a 10 inch skillet. Heat over medium heat until the skillet sizzles when a drop of water touches the surface. Pour half cup of batter in the center of the skillet, spread it a little bit,¬† and cook until little bubbles appear in the surface. Flip. Reduce heat to medium-low. Cook until the underside is browned, and the top of the pancake, when pressed, is firm to the touch, but not “squidgy” as Nigella would admonish.

What do you have in your pantry to make these pancakes? Here are my suggested ingredient swaps:

  • Canola, vegetable, or extra virgin olive oil
  • Almond extract to ramp up the almond flavor
  • Blueberries
  • Chopped banana
  • Whole milk for nonfat
  • Sprinkle cinnamon sugar or confectioner’s sugar on top
  • Serve with chopped fresh fruit sprinkled with a little stevia, if you like

Danish Aebleskiver

Aebleskiver? What is it and how do you pronounce it? It’s a pancake cooked on the stovetop in a seven-cup cast iron mold called an aebleskiver which is pronounced “able-skewer.” The pancakes are tedious to make but well worth it. They are light tasty mouthfuls of pancake and fresh fruit. I used granny smith apple and banana, first separately, then mixed together, then with an added tablespoon of brown sugar.

2 cups unbleached all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk or sour milk*
3 eggs, separated
Chopped fresh fruit, 1/2 apple and 1 whole medium banana
Cooking spray, or butter, or oil
2 bamboo skewers
Confectioner’s sugar, optional
Cinnamon sugar, optional

*To make 1 cup of sour milk put 1 tablespoon white vinegar in a 1-cup measure and top up with milk to the one-cup mark. I used non-fat milk.

In a large bowl, sift together the flour, salt and baking soda. Add the buttermilk or sour milk and the egg yolks. Stir to combine.

In another large bowl, whip the egg whites until soft peaks form. Scrape the egg whites into the batter and gently combine.

Spray the aebleskiver cup molds with cooking spray. You can use butter or oil if you like but I prefer the cooking spray because it has less calories and is easier to use on the hot cups. On medium heat, heat the mold. Be careful because the handle gets hot so use a pot holder.

Spoon batter into each cup so that it is 1/3 full. Top each with 1/2 teaspoon chopped fruit. Put about a teaspoon batter on top of the fruit so that each cup is 2/3 full. You may need to reduce the heat to medium-low if the bottoms start to brown too quickly. When the top starts to look shiny and have little bubbles, it’s time to turn, about 1 1/2 minutes. Using the bamboo skewers, loosen the edges and turn each pancake over. Cook for about 1 1/2 minutes on the second side. Use the skewers like chopsticks to remove pancakes from the cup molds.

Serve with confectioner’s sugar and/or cinnamon sugar for rolling. Aebleskivers are best eaten warm the day they are made.

Makes 35-40 two-inch pancakes.