Organic Pancakes with Sicilian Toppings!

On a Saturday morning when you have more time to dedicate to yourself and prepare something delicious to ease the mind and the palate, Pancakes are definitely the best choice. We can be sure to say they will fill your home with delight and laughter as you can pair Pancakes with the most different types of toppings, from fruit to creams and syrups, making it a fun ‘creative’ experience for all, an occasion to be with the family or to invite friends over for a casual brunch.

The reason why many of us have stopped making pancakes is that we often associate them with high calories or unhealthy eating habits. Well, this problem can be solved by making ORGANIC WHOLE WHEAT PANCAKES which have a higher percentage of nutritional properties as well as containing more zinc.[1] But to give your pancakes an exotic twist why not pair them with our Sicilian Organic locally sourced Pistachio spread, or another delicious, favored topping, the Organic hazelnut spread, to make your breakfast even tastier thanks to that Italian savoir-faire.

 

Here is a recipe easy to make for any occasion: (4 servings)

 

Ingredients:

  • 2 cups organic whole-wheat flour
  • 2 Tbsp. organic brown sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 1 ½ cups organic milk
  • 1 large organic egg
  • 4 Tbsp. organic unsalted butter, melted, plus more for frying
  • 1 ½ tsp. organic vanilla extract

 

Instructions:

  1. Combine the flour, brown sugar, baking powder, and salt in a mixing bowl. Heat the milk until it is at a medium warm temperature. Add in the melted butter, egg, and vanilla. Whisk until well blended.
  1. Pour this liquid mixture into the flour one. Using a fork, mix until only small lumps of flour remain. Note: Do not over-mix the batter. It should not be completely smooth.
  1. Heat a large frying pan over medium heat. Once it is hot, coat the bottom with butter. Scoop ¼ cup of the batter into the middle of the frying pan and cook until little bubbles begin to rise and pop in the center of the pancake – about 2 minutes. Flip the pancake and cook on the other side for another 2 minutes or until lightly browned and cooked through. Remove from heat and continue until you have used all the batter.  (Makes 10 – 12 pancakes).

Serve warm with an alternative to maple syrup, our European quality Organic Agave Syrup, fruit, Italian organic chocolate hazelnut spread, or organic pistachio spread.

[1] https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0160729