I was this close to messing the whole thing up. I woke up this morning convinced that pomegranate butter would be just the thing to add WOW factor to these whole wheat pancakes. I whipped up some beautiful silver dollars and then proceeded to blend butter with pomegranate juice, only to realize I’m no culinary genius. It was disgusting. I mean, really, super gross. I felt defeated and almost threw everything out. Very dramatic. Lucky for us, my hungry husband (glass half full kinda guy) refused to give up. He grabbed the pomegranate juice and maple syrup, nuked some sort of concoction in the microwave and here we are: pomegranate maple syrup. It was just what I needed.
Pancakes made with whole wheat flour are usually very dense and don’t come close to the original. But, taking a cue from Heidi Swanson – author of Super Natural Every Day, I used Whole Wheat Pastry flour which made a much lighter, fluffier crumb. Paired with the sweet/tart pomegranate maple syrup, this made the perfect winter breakfast. Enjoy!
Whole wheat pastry flour is a little hard to find but worth it. I would check Whole Foods or any kind of health food store.
Whisk your dry ingredients together first.
Whisk together the eggs, buttermilk and melted butter. Add to the flour mixture and stir until just combined. It’s okay if it’s still a bit lumpy.
Brush the heated skillet or griddle with butter and pour out batter. I find a ladle works well. When the pancakes start to bubble they’re ready to flip.
Bring pomegranate juice and maple syrup to a boil and then let sit for a few minutes to thicken.
Remove some seeds from a pomegranate for garnish if you like.
I like to serve the syrup in individual espresso glasses. Cute and practical.
Whole Wheat Pancakes
Makes about 12-15 silver dollars
- 2 cups whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup sugar
- 1/2 tsp salt
- 2 1/4 cup buttermilk
- 2 large eggs, beaten
- 2 tbsp melted butter plus extra butter to brush griddle
Whisk together whole wheat pastry flour, baking powder, baking soda, sugar and salt in a large bowl
Lightly whisk eggs, buttermilk and melted butter. Add to the flour mixture and stir until combined. The batter can still be lumpy.
Heat your griddle, skillet or pan to medium heat and brush with butter. The butter should sizzle but not burn. Pour small, pancake sized portions of the batter onto the griddle (about 1/3 cup each). Once the pancake starts to bubble and the bottom is golden brown, it is ready to flip. Cook the other side a few more minutes until golden brown.
Serve with butter, pomegranate maple syrup and pomegranate seeds.
* Adapted from Super Natural Every Day
Pomegranate Maple Syrup
Makes 1 Cup
- 1/2 cup pomegranate juice
- 1/2 cup pure Maple Syrup
Combine pomegranate juice and maple syrup in sauce pan over medium-high heat. Bring to a boil and remove from heat. Let it cool for a few minutes to thicken.