Happy Valentine's Day!!
Last week I asked my valentine what breakfast food was his favorite. He replied with sweet breakfast foods, pancakes or french toast. Matt and I never indulge in sweet breakfast treats unless we're at his parents; my mother-in-law's B&B breakfast fare is always incredible!
This morning I decided to give my sweet a sweet breakfast. I found two recipes that sounded delicious and based my creation off of them. Matt complimented the breakfast by picking up Dunkin Donuts coffee and mimosa makings for us!
Recipe 1: Whole-Wheat Pancakes with Nutty Topping from Ellie Krieger
Recipe 2: Quick Mix Whole Wheat Pancakes
Here's my recipe:
1/2 c. all-purpose flour
1/2 c. whole wheat flour
1/2 t. salt
1 t. baking powder
1 c. skim milk
1 egg, beaten
1 T. vegetable oil
Mix dry ingredients together. Then add wet ingredients. *This recipe gives you almost double the amount of batter that you need for the rest of the recipe*
1 pear, cored and diced
dash of cinnamon
Put diced pear into a microwave safe bowl. Put the dash of cinnamon over the top of the pear. Cover with plastic wrap and microwave for two minutes, until soft.
1/2 c. total of chopped pecans, walnuts and almond slivers
1 1/2 t. sesame seeds
1 t. ground flax seed
dash of salt
~ 3 T maple syrup (amount based on taste)
In a skillet over medium-high heat toast the nuts for two minutes. Add the sesame seeds and toast for 30 seconds. Transfer the nuts and seeds to a bowl. Add the dash of salt, flax seed and maple syrup.
Spray a non-stick skillet with cooking spray and heat over medium heat. Add an ice cream scoop of batter to the pan. Top the pancake with a quarter of the pear mixture. Flip the pancake when the edges look cooked. Cook until the pancakes are cooked through and golden.
Serve each pancake immediately with a quarter of the nutty topping on top.
Serves 2, two pancakes per person.