i recently just met allyn through the winter recipe exchange that she hosted with pizelles, and i must say, she is a sweetheart! she is a foodie just like me and every time i look at her blog, i’m always drooling over her fantastic food photography! thanks allyn for kicking off the guest posts!
hello sandy a la mode readers! it’s allyn of all things ami keeping you company while sandy is enjoying her winter vacay. i want to thank her for the invitation to guest post on her inspired blog of fun, food, photo + craft. food + photography seem to be universal common ground for many of us and it’s most certainly true of what sandy + i both enjoy.
today i am sharing with you one of my favorite breakfast recipes. when considering what to mail for mine & brandi’s | pizzelles winter recipe exchange, i had one go-to dessert and one go-to breakfast item i wanted to share. since i mailed away the dessert, i’m going to share my breakfast with you. honey whole wheat pancakes. i add chocolate chips before flipping for my petite ami.s + serve maple syrup in a small container on the side. the heart shaped cookie cutters and dusting of confectioner’s sugar make the breakfast feast even more special. hope you like them! happy holidays!
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup lowfat buttermilk
- 1/2 cup nonfat milk
- 1 tablespoon honey
- 1/4 teaspoon vanilla extract
Preheat a large nonstick griddle or skillet over a medium-low flame. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/3 cup measuring cup pour the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom.