Julie Hasson: Hi I am Julie Hasson, welcome to Everyday Dish TV. Who doesn’t love pancakes, especially when they are nice and fluffy and hard off the griddle. Well, I’ll tell you what, I for one love pancakes and I am going to show you how to make one our favorites around our house, which is a whole grain orange blueberry pancake, that are not only fantastic to eat they taste great, but they are really to quick to mix together in the mornings because who’s not rushing around in the morning and you know, dead lines and work and kids and everything else, so I am going to show you how to put a very quick breakfast on the table that’s delicious. So let’s get started with the pancakes.
To begin with, we have some unbleached organic all-purpose flour. Now you could use, you could just substitute wholly pastry flour for this if you wanted do but this keeps them with a still taste really fluffy and kind of that you know unhealthy pancake flavor, just a little bit, so we’re going to add that in there. And then we have equal parts of whole wheat pastry flour and not regular whole wheat flour but whole wheat pastry flour, again if you can find an organic, even better, so we’re going to add that in there. And that just kind of lightens up that wheat flavor a little bit but like I said, you could but all whole wheat pastry flour, it would be fine. Then we have some is really healthy it’s got lots of vitamin E and A and it’s great to put into your pancakes, so we’re going to put that in, because of that nice nutty flavor. Then we’re going to add just a little a pinch, only a tablespoon or so, of organic sugar, so put that in.
And then we have our baking powder. And you’ll notice this has quite bit of baking powder but that’s what makes them rise and makes them so fluffy. So we’re going to mix these dry ingredients together, really easy and simple, in a spoon, you could easily have your kids help you make these in the morning. Okay then for our wet ingredients, we have soy milk, but you could use rice milk, almond milk, hemp milk, you can use any of the alternative non-dairy milks, so we’re going to add that in there, I just, I am using the soy milk today. And we have some fresh squeezed orange juice, we’re going to put in there, and some pure vanilla extract, these are so good, now we’re going to just mix them together. The key, the trick with making pancakes is that you don’t have to get all the lumps out, you want to mix it fairly well but it doesn’t needs to be lump free or else they tend to be a little tough. So here we go, we’re almost there, a few more mixes here.
Oh yeah, Now we’ve got this gorgeous batter, look at that, how good does that look, and it makes a lot of pancakes. Another nice thing, you can keep whatever you don’t make that morning with pancakes you can put in the refrigerator and make them the next morning, and the batter is still great. So now we have our pancake batter, we have our skillet, which has been preheating. I like to use a nice cast iron skillet but you could also use non-stick, we can add just a little bit of oil, because we don’t want them sticking and because there is no oil in the actual batter, it’s okay to put a little bit of oil on your griddle and it will help to get really great pancakes. And then what I do is I just ladle it right on and I like my pancakes little but you could do any size you want, put those right there, these are so good, I am getting so hungry, okay, one more. This is just a really great versatile of batter, okay so while these are cooking away there, now we’re going to add some blue berries, you could add fresh blueberries, if you have fresh blueberries, add those, sprinkle them on top, but if not, frozen blue berries work great. And these are just some baby organic wild blue berries, I don’t think they are baby but they look baby to me because they are little. And I am just going to sprinkle those on top. And then you are getting that extra health benefit from the blueberries as well as the whole-wheat flour. So it’s really a nice way to start the day, you’re getting protein from your non-dairy milk, you’re getting a little vitamin c from the orange juice, so it’s a good way, it’s a great way to start the day. Okay so we have this.
And now what we’re going to do, we’re going to just heat and we’re going to wait until they are looking more cooked around the edges. And then what we will do is we’ll lift them if they are ready to flip up. Okay, these, oh yeah, they are ready to turn, as you can see they lift easily, they are kind of dry around here, there’s still wetness on that, that’s what you want. And then you flip it over, and it’s got that gorgeous golden color on the outside, golden brown and that’s what you want. This one, oh yeah, lift that over, you will notice too when they are ready to flip, they are a lot easier to flip that way. And then this one, look at that, and then if they kind of overlap like this one is, you are just pulling apart like that, nobody will ever know. Okay we have our final one, oh yeah that looks good, and flick that over. See I am famous for having them just you know, sticking to one another so those are great. And now we’re going to cook the side. And then, they will be ready for serving.
Okay, they are ready now, they are golden on the bottom, oh it looks so good, I am so excited, and I get to eat them. So I hope that these are -- you know you go and you make this tomorrow morning for breakfast, and that make these tomorrow morning for breakfast. And i hope you enjoy them as much as we do, and I promise you they are very quick to make. You can even put all the dry ingredients together in a bowl the night before and put some pasta grap on top, cover it. And then in the morning, you just add your little ingredients, and you are good to go. So now, I am just going ahead, add a little earth balance and pure maple syrup to the top of the pancakes, and I then will have some break fast. Thank you so much for joining me on everyday dish. And for this recipe and many, many other excellent and delicious recipes, please go to everydaydish.tv. And I will see you next week. Thanks again for joining me.