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Ingredients
| salted butter: 1 1/2 tsp |
| sweet cherries: 3 cups (pitted and halved) |
| maple syrup: 3/4 cup |
| whole wheat flour: 1/2 cup |
| all-purpose flour (unsifted): 1/2 cup |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| nonfat milk: 2/3 cup |
| eggs: 1 (large) |
| canola oil - for salads, woks and light frying: 1 Tbl |
| honey: 2 Tbl |
Whole Wheat Griddle Cakes With Cherry Sizzle
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
5 serving(s)
Tags
- Prepare the cherry sizzle, in a small skillet, melt the butter over medium heat. Add the fruit and cook until the cherries begin to soften slightly, about 2 to 3 minutes.
- Add the maple syrup and bring to a boil. Set aside and keep warm.
- For the whole wheat griddle cakes, mix the flours, baking powder and salt in a bowl. (This can be done the night before and kept covered on the counter.)
- Lightly beat the milk, egg, oil and honey together.
- Add the liquid ingredients all at once to the flour mixture.
- Stir with a wooden spoon until just moistened.
- Do not overmix, a few lumps are fine.
- Warm a lightly greased griddle pan over medium heat.
- The pan is ready when a few drops of water sprinkled on the griddle form fast-moving bubbles.
- Pour batter onto the griddle: 1/8 cup for small or 1/4 cup for large pancakes.
- When the tops of the pancakes are covered with holes and the bottoms are golden brown, flip to brown the other side.
- Serve the griddle cakes topped with the cherry sizzle.