Mariel here. After whipping up that Cinnamon Pear Cake with Maple Brown Butter, I waxed philosophical about my mother’s incredible holiday breakfasts, so I won’t put you through that again. BUT, since the festive season has officially sprung, you’re bound to host at least one hungry traveler at some point over the next month. Even I – the proud renter of a tiny one-bedroom apartment, sans a suitable spare bed – will be putting up not one, but two, city-bound guests in the coming weeks. Hopefully they’re cool with racking on a love seat. Seriously.
Even if you don’t suffer from the extraordinary Type A-ness that has run my show since I was a wee tot, playing host is stressful. You’ve gotta tidy up the nest AND pretend you’re a real functioning grown up. Part of this charade often includes preparing a solid breakfast; when it’s 25 degrees outside, cold cereal just doesn’t really do it.
So when you’re looking to make your guests feel all cozy – and actually welcome – dish up a stack of these healthy, sweet-tart flapjacks…and be sure to make yourself a plate. They’re outrageous – in fact, one lucky tester declared them “SOOO much better than Bisquick” – plus, they’re a snap to make. Look at that, I’m turning into my mother after all.
Leftover pomegranates? Check out these Chewy Chocolate Pomegranate “Brookies”
Whole Wheat Pomegranate Maple Pancakes
Makes approximately 20 pancakes
Tip: To ensure the first batch is golden, make sure your lightly-buttered skillet is piping hot before ladling out the batter for the first pancake. Test it by misting it with a shot of water – it’ll sizzle when it’s ready.
Ingredients for the Pancakes:
1¼ cups whole wheat flour – $2.19
¾-cup all purpose flour – stock
3 Tablespoons granulated sugar – stock
4 teaspoons baking powder – stock
¾-teaspoon salt – stock
2 cups low-fat milk – stock
2 large eggs – stock
1 teaspoon vanilla extract – stock
2 TBS unsalted butter, melted, (plus more for buttering the skillet) – stock
Ingredients for the Pomegranate Maple Syrup:
2 heaping cups of pomegranate seeds (you’ll need one large pomegranate or two smaller poms) – $2.50
1/3 cup water – stock
1 Tablespoon brown sugar – stock
5 Tablespoons pure maple syrup – stock
Grand total assuming well-stocked kitchen: $4.69
Cost per pancake: $0.23
Directions for the Syrup:
1. In a medium saucepan, heat the water and pomegranate seeds over med-high heat until the water is boiling. Reduce heat and simmer 3 minutes.
2. Add the brown sugar and maple sugar and simmer on low for 10-15 minutes (or as long as it takes to make the pancakes). Stir occasionally.
Directions for the Pancakes:
1. Very lightly whisk the first 5 pancake ingredients in a large bowl. Whisk the milk, eggs, and vanilla in medium bowl, then whisk in the melted butter. Slowly fold the milk mixture into dry ingredients with a wooden spoon. Do not beat.
2. Heat a large nonstick skillet over medium-high heat; brush with butter.
3. Once skillet is hot, drop 1/4-cup batter onto the pan. Use a dinner spoon to sprinkle each pancake with some of the pomegranate seeds and syrup. Cook until brown, about 2 minutes per side. Repeat with remaining batter. Reserve enough syrup to drizzle a little over the pancakes when serving.