If you’ve read my brief ‘About’ section you know I like food. If you follow me on Instagram you may also notice that I like to take pictures of my food. I have to. Often times I’m cooking solo and Finn just doesn’t seem to appreciate the art as much as my camera or iPhone does. He does enjoy the free samples though.
My name is Sarah and I am addicted to Instagramming my food.
Now that we’ve got that out of the way, I’d like to share my first installment of What I ate Wednesdays. I can’t promise that I will always share food on Wednesdays, nor that I actually ate said food on a Wednesday, but I figure this is a good way to give some structure to the blog, share a few recipes and free up some space on my food-filled camera.
A few weeks ago, while coming off a month-long battle with noroinflupharyngitisvirus, nothing sounded appetizing to me aside from carbohydrates. I should clarify that even when healthy, I enjoy my fair share of carbohydrates, but for some reason while ill it’s all I can stomach.
Before the plague, my mom was up for a visit and I took her to one of my favorite spots, Grange Hall Burger Bar for their Sunday Farmer’s Breakfast where we shared the one of the tastiest old-fashioned blueberry griddle cakes I’ve ever had. If you live in the city and haven’t been to Grange Hall, you must try out this adorable farm-to-table spot for their farmer’s breakfast or awesome burgers.
(NOTE: write a post about your love for Grange Hall)
As I eased my way back into normal meals, I couldn’t stop thinking about those griddle cakes. So naturally, I spent my recovery searching recipes and praying for the energy to stand long enough in my kitchen to make them.
Thank God for Sunday. Literally. I woke up, felt better and whipped up a big batch of these gems, freezing the extras for future victories.
Whole Wheat Blueberry Lemon Pancakes
- 1 1/3 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 TBL plain nonfat yogurt
- 1 large egg
- 1 cup buttermilk, or milk
- 1 TBL honey
- 1 TBL lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
- Honey for topping
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, blend yogurt, egg, buttermilk, 1 TBL honey, lemon juice, and lemon zest.
Add dry ingredients into the wet until just combined. Add additional water or milk until consistency is smooth. Try not to over mix.
Gently fold in blueberries.
Heat a griddle or large pan over medium heat and grease with oil or non-stick spray. Pan is ready when a drop of water sizzles. (NOTE: with the whole wheat flour cakes will be thick and won’t run as much as normal ones do)
Cook the pancake until the top starts to form bubbles and the bottom is lightly browned, then flip and cook for 2 minutes more.
Top with honey or fresh berries.