Whole wheat flour and a light and fluffy texture are a contradiction in terms from what I have experienced in past cooking. A mixture of whole wheat pastry flour with all-purpose flour created a pancake, not heavy with a strong wheat flavor, but airy with a slightly nutty flavor. Coupled with the fresh strawberry sauce and sprinkling of powdered sugar, breakfast went from being dreaded by several this weekend too Wow, these are pretty good! CEiMB is a hit again!
A back-up plan was already in progress the same morning and there may have been a verbal slippage of said back-up plan. Breakfast burritos filled with sliced ham, sharp cheddar cheese, avocado slices, black bean and corn salsa, two dollops of sour cream and a heaping spoonful of scrambled eggs ended up being served with Ellie's breakfast, chosen and hosted by Melissa of It's Melissa's Kitchen.
Ellie's recipe was easy to assemble. As shown above, the dry ingredients are in one bowl and the wet are in another; quickly combining the two without over mixing and start your skillet.
Two small piles of fluffy pancakes were side-by-side on a plate in the oven. The pancake edges no longer laid flat so the pictures show curled up, non-perfect plates of pancakes. Tummies never knew the difference. =)
Thank you Melissa for hosting this week and choosing another great Ellie recipe. The recipe can be found in Ellie's "The Food You Crave" cookbook, on Melissa's blog, and on the Food Network recipe site. Craving Ellie in My Belly will be back next week with Energy Bars. I have read great success stories about this recipe already!
