lani-lu: buttermilk pancakes with strawberries & blackberries

my little one woke up not feeling well this morning. she asked for blueberry pancakes. not having blueberries, this is what i came up with. i adapted this recipe from cookworks. i added whole wheat pastry flour* & omitted the cup of sugar and added some vanilla. i also separate the eggs and whip the whites to add a nice cloud like consistency.

i thought that by making a fruit sauce the sugar would not be missed. this is also the pancake recipe i use for blueberry pancakes, that is when i have blueberries. when i make blueberry pancakes, i love to grate some fresh nutmeg on each p-cake before i flip.

i make these on the weekend so during the week my daughter can have a nice hot breakfast. just pop a pancake in the toaster and serve with fruit sauce, warmed or cold.

*the whole wheat pastry flour is a great way to add whole wheat goodness with out the heaviness of traditional whole wheat flour. the ww pastry flour is lighter and finer then ww flour. my nutritionist katie let me in on this great tip!

BUTTERMILK PANCAKES
source: adapted from the cookworks
1 c all-purpose flour
1 c whole wheat pastry flour
2 1/4 t baking powder
1/2 t baking soda
1/2 t salt
2 eggs (separated)
2 c buttermilk (i love organic valley)
1 T of pure vanilla extract
1/4 c melted unsalted butter, plus some for frying (i love organic valley)

directions
In a large bowl sift together the flour, baking powder, baking soda, and salt. Separate the eggs. I like to beat the egg whites & set them aside. Beat the egg yolks with the buttermilk and melted butter & vanilla. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix. Then gently fold in egg whites.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet. Cook for 2 to 3 minutes on each side.

STRAWBERRIES & BLACKBERRY SAUCE
ingredients
2T sugar
1 lb of strawberries
1 pint of blackberries

Directions
slice fruit and add to a pan, add sugar and cook until soft