Oh, we woke up so late today! Blame it on the time.  Switching to summer time is not fun. We missed the gym AND the pool and ended up having  breakfast at 11:30am.  But we had time for the second special treat of the weekend.  Pancakes in our family is my daughter’s territory. She makes them every Sunday using Trader Joe’s pancake mix. This time I made the pancakes myself, following Vicky’s recipe but with whole wheat flour and  because I didn’t have buttermilk I used a combination of heavy cream and reduced fat milk, instead. I took extra care to serve them in a very special way to two very special kids.

Recipe

Ingredients (for about 9-10 pancakes)

• 1 cup whole wheat  flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• pinch of salt
• 1 cup reduced fat milk
• 1/2 cup heavy cream
• 1 egg (beaten)
• 1 tablespoons oil
• 1 teaspoon vanilla extract
• confectioner’s  sugar and maple syrup for serving

How to make: Mix the dry ingredients in one bowl. Mix the liquids in another. Then fold the liquids in the dry mix.  Use whisk to smooth out any lumps. Adjust the consistency with more milk or more flour if the dough is too thick or too runny. Let stand for  5 minutes.  The dough will become  bubbly. Do not mix again. Pour 1/4 cup dough  on a well heated pancake pan. When the bottom part is light to medium brown, use a spatula to turn the pancake over and cook the other side.  Serve with powder sugar and maple syrup. Of course berries would  look great but I didn’t have any today.