Tuesday, February 28, 2012

Flaxseed Pancakes for my Mudder

Pin It Now! On Saturday Hubby participated in the SoCal Tough Mudder event in Temecula.  For those of you not familiar with Tough Mudder (as I was up until a couple of months ago), it is a 10-12 mile challenge made up of 20+ grueling obstacles.  You can check out the tough Mudder site here.  Hubby loved it and is already anxious to sign up for the next TM event.  He may be a bit crazy.  As it turns out, Lindsay from Delighted Momma happened to be there watching her husband participate, as well.  Small blogger's world, right? :)

Pre-Mudder PhotoOp
Post-Mudder Victory Beer
As you can imagine, Sunday we were a bit sluggish.  While my Mudder relaxed with the pup, I got to making breakfast.  Comfort food is the best medicine, right?  Or something like that...

We received the Williams-Sonoma Bride & Groom Cookbook for our wedding last year, and whadya know, there's a pancake recipe in there.  I followed the recipe, with the only change being the addition of ground flaxseeds.  Actually, the recipe calls for blueberries, but we didn't have those on hand.  You could definitely customize this to your preference.  Sliced bananas would be a great addition.  What are your favorite pancake add-ins?

Flaxseed Pancakes
1 1/2 c AP flour
2 tbsp sugar
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 large eggs, separated
2 c buttermilk
4 tbsp butter, melted
1/2 c ground flaxseeds

In a large bowl, mix the flour, sugar, baking powder, baking soda and salt.  In a separate bowl, combine the egg yolks, buttermilk and melted butter until blended completely.  Add the wet mixture to the dry and stir until just combined.

Meanwhile, beat the egg whites with an electric mixer until soft peaks form when the beaters are lifted. Gently fold the egg whites into the batter just until fully incorporated.  Do not over mix, or your egg whites will lose their body.

Let the pancake making commence!


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