Sweet Wheat Pancakes with berry salsa
Happy Pancake Tuesday. This is the day before Ash Wednesday and the beginning of Lent. A sober and religeous time for many, and a great excuse to have Pancakes for breakfast, lunch, and/or dinner. Today I have a collection of delicious Pancake offerings for you to feast upon. Starting with my breakfasty Sweet Wheat Pancakes.
- Berry Salsa
- • 1 pint of blueberries
- • ½ pint of raspberries
- • 1 pint strawberries
- • 2 tsp. butter
- • 1 tbsp. brown sugar
- • ¼ cup of chopped fresh mint leaves
- Sweet Wheat Pancakes
- • 1¼ cup plain white flour
- • 1¼ cup whole wheat flour
- • 4 tbsp. brown sugar
- • 2 tsp. baking powder
- • dash of salt
- • pinch of cinnamon
- • 2 cups of milk
- • 2 tsp. lemon juice
- • 4 tbsp. oil
- • 2 eggs
- • 2 tsp. vanilla
Level of difficulty Average
Preparation time 25mins
Cooking time 20mins
Cost Average budget
Wash the berries, and slice them.
2. Preheat grill to medium-low heat, about 300°F. Preheat the grill with your Cast Iron or Stainless Steel Griddle on it as well as the Cast Iron Skillet.
3. In a large mixing bowl, combine the flours, brown sugar, baking powder, salt, and cinnamon. In a smaller bowl mix the milk, lemon juice, oil, eggs and vanilla. Beat the milk mixture lightly, then add it to the flour mixture. Stir until you have mixed in all of the flour.
4. When the grill is heated, put the butter into the Cast Iron Skillet and let it melt before adding half of the sliced berries.
5. Grease the griddle and drop ¼ cup dollops of the batter spaced evenly onto it.
6. Stir the berries and add the brown sugar.
7. When the pancakes are golden brown on the bottom and little bubbles are beginning to form in the raw batter, flip the pancakes.
8. When the pancakes are done, move them to a plate and make the next batch. The berries should be bubbly and saucy. Add the hot berry mixture to the other berries, then add the mint leaves and mix well. Set aside.
9. When you are done with all of batter, serve the pancakes hot with the berry salsa, maple syrup and maybe some whipped cream.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.