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Whole Wheat Pomegranate Maple Pancakes

December 2, 2010 by Mariel Goodson 7 Comments

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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”

Print This Recipe Print This Recipe

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.

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Filed Under: Breakfast & Brunch, Holidays, Recipe Index, Recipes Under $5, Vegetarian Tagged With: breakfast, brunch, Christmas, family, food, Holidays, kid-friendly, pancakes, recipes, Recipes Under $10

About Mariel Goodson

The daughter in this mother-daughter duo, Mariel is the co-founder of Brass Hill Design and a former magazine writer who has contributed to Martha Stewart Living, Better Homes & Gardens, SELF, Redbook and Good Housekeeping, among many others.

Comments

  1. LunaCafe says

    December 2, 2010 at 8:34 pm

    LOL, what a hoot! I hate pretending I’m a grownup. 🙂 Seriously, they look wonderful! …Susan

    Reply
  2. Mary Anne says

    December 2, 2010 at 10:56 pm

    I just love the look of these! So creative and definitely a wonderful, cozy breakfast for guests. And don’t feel too bad about turning into your “mom” — it happens to most of us daughters! xo

    Reply
  3. thecompletecookbook says

    December 3, 2010 at 5:46 am

    So when can my husband and I come and visit then? We love to snuggle so the love seat will be perfect. Not to mention that pomegranates are my husband all time favourite.
    🙂 Mandy

    Reply
  4. Alison says

    December 3, 2010 at 1:15 pm

    A loveseat? How fancy! As you know, I generally rack on the floor.

    Reply
  5. louise says

    December 5, 2010 at 9:41 pm

    who doesn’t love pancakes? these sounds lovely-

    Reply
  6. Chelsea @ sprinklesofparsley.com says

    December 8, 2010 at 1:14 pm

    I love pomegranates and would LOVE it as a syrup… such a great idea!!

    Reply
  7. gentlemangourmet says

    December 20, 2010 at 8:55 pm

    These look amazing! I’ve now got my breakfast planned for tomorrow morning, thanks!
    Mike

    Reply

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