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Hi I am Chef Keith Snow, welcome to my kitchen.
I want to show you how you can make your own delicious and healthy pancakes from scratch. The first step is to make this mix and we do have recipe and the video on the website. This is our harvest eating whole grained pancake mix, delicious, actually, my wife’s recipe. Let us get right into it and we will show you how to do it here.
We need one cup of this mixture. This little measure here is one cup. So, we will get that in there and now, what we do to boost the nutrition on these pancakes, we have some other ingredients.
This is ground flock seeds and we put a tablespoon of ground flock seed and it is important to grind them just before you use them like I did otherwise their nutritional value [whistle] right up the window.
This is gorgeous wheat germ. Keep that in the refrigerator so it does not go bad. And then here is a beaten farm fresh egg for nutrition right in there.
Now we have whole milk and we are going to add about a half a cup of that and then let us step this aside and we will start whisking our gorgeous buttered together. What we are going to need more milk but let us just get started here.
You can always add more but you cannot take the milk out, so be careful.
And to me it does not make a lot of sense to buy pancake butter. I am sure some of you out there are guilty of that crime. I have done it myself, and usually you are not going to have very fresh ingredients in there because it sits in the package for a while.
And these pancakes the way my wife makes them, they are sort of German’s style so they are thinner. These are not the big think doughy you know stocks the pancakes that are pretty prevalent in the United States. These are a thinner, healthier pancake that is loaded with nutrition all this gorgeous grains in here.
And of course the addition of the flocks and the wheat germ, really helps this thing a little more of our milk so, that was about one cup of milk.
And this looks about ready. Our nice non stick ginner gristle here is ready to go and preheated. So just keep this a little mix and make sure there is no lumps and we will set this whisk aside. And you can see, if you take a closer look to that butter, you can see all the gorgeous whole grains in there. That is a healthy stuff.
So, what we will do is we will take some clarified butter and the butter will help give the pancake that is nice brown color that we like. And we will just do, maybe we will do three at time, that all be enough for a nice serving. So, just get that a nice clarified butter mixed around. Do not be afraid of a little butter, you only have pancakes maybe once a month.
Till you pour some butter on there.
My daughter Olivia, she loves these pancakes and turn on our little fan here. It is very simple when you are making pancakes, you are looking for them to start of set on the edges first they will start to bubble up and then you know they are ready to flip. Beautiful!
You could see how nice and non stick this little skillet is. It has it is really great. And look at the color on their because of all those gorgeous grains and get a nice carmelization from the butter, and when we are done, we are going to put this to touch of real maple syrup.
One thing that I causing you on is we have got this gorgeous home made pancake butter with fresh grains. The last thing you want to do is put a phony syrup on their. In my opinion if you are not going to use that grade A dark amber, just do not even bother, you certainly do not want to put a phony syrup on their. So, that and this will need maybe another 30 seconds to brown off in the other side. And they are looking gorgeous. Yum!
And I like to put them on the plate and I do not make a perfect stock, I had like to sort of offset them a little bit. Just like that. And then, take some gorgeous remount maple syrup, pour that over there. Another thing you could put on top would be a nice dollop of either cream fresh or Greek yogurt, thick style Greek yogurt and you have got a fabulous breakfast. Give that a shot sometim
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