This recipe is proof that cracked wheat and whole wheat is capable of producing very light and fluffy pancakes , without sacrificing taste and texture. In fact, the mild crunch of cooked cracked wheat yields an exciting sensation with every mouthful, while the blueberries embedded within the thick pancake makes your breakfast more luxurious than usual.
Try making these, using the egg separation method, and you would have the kids wanting it for tea breaks as well.
Makes 6 big pancakes.
2 tablespoons of cooked cracked wheat
1 egg, yolk and whites separated
3 tablespoons cold milk
50 grams / 2 ounces whole wheat flour
1 teaspoon baking powder
1 tablespoon unrefined sugar
Pinch of salt ( Himalayan salt , if possible )
50 grams / 2 ounces blueberries
1/8 teaspoon cream of tartar
Canola oil for greasing pan.
1. Cook 1/4 cup cracked wheat according to instructions on the package. Set aside 2-3 tablespoons to cool, until ready for use.
2. Heat a greased frying pan on medium high.
3. Whisk egg yolk and milk at high speed until foamy. Beat in cracked wheat until well combined.
4. Sift in flours, sugar and salt and mix well.
5. In a separate bowl, beat egg white and cream of tartar until soft peaks form.
6. Scope 1/3 of the meringue into the yolk batter and mix to lighten up batter.
7. Fold in the rest of the egg white into the yolk batter with a spatula, in one direction.
8. Fold in blueberries and combine the fruits with the batter.
9. Scope 2 tablespoons of pancake batter onto a pan heated at medium high. Fry each side of the pancake for 2 minutes.
The pancakes tastes great with any kind of thick sauce. My personal favorite is generous servings of maple syrup but if this is not available, any thick syrup or ice cream will make a great alternative as well.