I think it goes without saying that I am the head chef in the teeny tiny foodie kitchen. Some, okay most, of the reasons I’m the one who cooks all the time, rather than my husband Matt, is because I’m a total control freak and I like things the way I like them. But also, I really like to cook and, as rude as it sounds, I’m better at it than Matt is anyway. (Sorry, Love. But, I’m pretty sure you agree with me.) Having said all that, Matt does have a specialty that, until recently, I tried really hard not to interfere with: pancakes. Since Matt started making them for Eliana over a year ago, she has gone crazy for pancakes, so he makes them pretty often on the weekends.
But recently, I’ve started moving in on his pancake territory.
Around a year ago, I discovered a recipe for Beet Pancakes from Weelicious.com, and since then I couldn’t get the idea of using purées in pancakes out of my head. I always try to include at least one fruit and/or vegetable in every meal, so to me, adding different types of purées to pancakes seemed like a natural fit for this mission. A purée adds not only an extra bit of yummy flavor to the pancakes but also some healthy goodness from the fruit. It’s taken me the better part of a year to not only perfect the recipe but also perfect my pancake technique. I was a very horrible “flipper” but I’ve learned from my husband, the Pancake Master, and I’m proud to share with you my recipe for Purée Pancakes.
Here are a few tips and ideas, first.
1. Matt’s “Flip Tip”: Wait until the mixture starts to bubble a little, then you know each pancake is ready to be flipped.
2. If you’re nervous about a successful flip, much like I was until very recently, make smaller-sized “silver dollar pancakes” so they are easier to flip.
3. Pancakes can be frozen and heated up easily for a quick breakfast or a tasty snack on the go. Let them cool, then wrap them loosely in wax paper so they don’t stick together and store them in a zipper-top bag for up to 4 months. Re-heat them in the (toaster) oven on 300° for around 15 minutes until they are heated through.
4. Serve them alongside plain yogurt that you have sweetened for an extra punch of protein. I like to use Fage brand Greek yogurt to make what Eliana calls “Sweet Yummy Yogurt” Sauce. I like to use plain yogurt because I can control the sweetness and the amount of sugar. Click here for that recipe.
5. Have fun with different flavor combinations. For example, apple and cinnamon pair deliciously as do pear and ginger, and pumpkin and cinnamon.
6. Find the “flip tool” that works for you. Regular spatulas don’t give me the control I need to flip my pancakes properly so I started using my OXO Flip & Fold Omelet Turner and it has made a huge difference.
7. More of my essential tools for pancakes are pictured below. My nonstick Griddle pan by All-Clad makes all the difference-even to a seasoned pancake maker like Matt.
- -1¾ cups whole wheat flour (I like to use King Arthur Brand)
- -2 teaspoons baking powder
- -1 teaspoon sea salt
- -2 tablespoons light brown sugar
- -¾ cup purée (for example: Applesauce, Pear Purée, Roasted Pumpkin and Apple Purée or Simple Roasted Pumpkin Purée)
- -1 cup milk
- -¼ cup plain Greek yogurt
- -2 large eggs, beaten
- -3 tablespoons unsalted butter, melted
- -2 teaspoons vanilla extract
Mix the dry ingredients in a medium bowl.
Thoroughly whisk the wet ingredients in a large bowl.
Slowly, stir the dry ingredients into the wet ingredients.
Grease a large non-stick pan with cooking spray or butter and heat it over medium heat.
Drop ¼ cup of the mixture onto the hot, greased pan and cook for around 4-5 minutes per side.