Whole Wheat Blender Pancakes with Fresh Peach Syrup

Breakfast...who doesn't love breakfast?  I love breakfast, the husband loves breakfast, the kid even loves breakfast.  

For the husband breakfast usually involves a sugary cereal with skim milk.  

For me, it involves a bowl of oatmeal, laced with just a touch of peanut butter and topped with almond milk.  Yum!

The kid likes oatmeal, a piece of fruit, and if he is REALLY hungry (which is most days) a little bit of dry cereal to top it all off.  

But that's on the weekdays.  On Saturdays we like to have a real breakfast.  For me that means pancakes or waffles.  The husband likes to add in some hash browns and bacon--which is fine with me as long as he makes it.

I'm generally more of a waffle girl.  Before I got married I thought everyone preferred waffles.  Well, it turns out that is not true.  The husband prefers pancakes.  Crazy right?  Not only that, but the kid has taken after him.  I didn't even know a 19 month old could have a preference between pancakes and waffles.  

That means we usually have pancakes.  Not because I'm self-sacrificing and strive to please the boys.  Nothing so selfless.  It's because the husband is usually the one to take the initiative to make breakfast in our household.  And I'm not going to complain about that.

On occasion though, when I'm channeling my inner 1950's housewife, I'll make these whole wheat pancakes with a delicious lower sugar homemade syrup.  And, to be honest, I actually would choose these particular pancakes over even waffles. 

Whole Wheat Blender Pancakes

serves 5

recipe from my mom who got it from my aunt

Ingredients:

1 cup milk

1 cup whole wheat flour (if you like thinner pancakes use less flour)

2 tablespoons sugar

1/4 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

2 eggs

1/3 cup vegetable oil

Directions:

1. Blend milk and flour in blender for 2 minutes, starting at lowest setting and moving to highest.

2. Add sugar, salt, baking soda and baking powder.  Blend until combines.

3. Add eggs, blend well.

4. Add oil, blend well.

5. On a griddle, heated to medium low, cook pancakes for 3-5 minutes or until the top is bubbly and the edges are dry.  Flip pancakes and continue cooking another 2-3 minutes or until done.

Fresh Peach Syrup

Makes 1 1/2 cups syrup

a Balancing the Table original

Ingredients:

1/3 cup sugar

2 teaspoon sugar

2/3 cup water

1 peach, quartered and sliced

Directions:

1. In a small saucepan, stir together sugar and cornstarch.  Whisk in water.  Stir in peaches.

2. Heat over medium high heat until boiling, stirring constantly.  Reduce heat to a simmer and continue cooking until 2-3 minutes, until slightly thickened.  Remove from heat and serve.

What the husband thinks: Even if it didn't mean a hot breakfast for him with no effort, he loves these pancakes.  I impressed him with these early on in our marriage.  I went on strike from making them for a while until we got a large electric skillet.  That made him sad.  Luckily for him, we now have a large surface on which I can make these pancakes--which cut cooking time to 1/6th.  So...we're both happier.

What the kid ate:  You'd be surprised how many of these he can pack away.  We don't let him have the syrup--and yet he still gobbles them up.  That's my boy!  Few things make him happier than pancakes.