Whole Wheat Pomegranate Maple Pancakes

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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.