cake. cake. cake //
Box Pancake Twitter, IG, Facebook…dis one for you!
If the thought of mixing flour with wet ingredients to produce something edible terrifies you, you are in the right place! As a novice cook, frequent taste test during prep is my reassurance that I’m headed down the right road. Thus, my need for instant gratification and fear of failure has put baking from scratch on the back burner. Is baking really worth 3 hours of time, a kitchen covered in flour, and a pile of dirty dishes in the sink, all to end up with flat bread that taste like bark? I think not. Aunt Jemima and Sara Lee have perfectly good recipe, tested and approved by millions, and here I am standing in the baking aisle saying “YES” to my fears and choosing health.
D*** you Shonda Rhimes.
These fluffy blueberry stacks are stuffed with fresh off the vine blueberries and wild oat marketplace organic flaxseed (FIBER)! So simple. So quick. So good. And a healthier option!
Serving: 5 cakes
superfood spotlight //
Flaxseed and the digestive system go together like Sonny and Cher. Bey and Jay. The Sun and the Moon. We need it. Flaxseed is high in fiber, omega-3, protein, aiding digestion, protecting your heart, lowering blood glucose, easing arthritic pain, and giving the immune system a much needed boost.
Wide Oat Marketplace Organic Flaxseed: 4g of fiber, 3g of omega-3, protein.
Do It //
1. In a large bowl combine flour, honey, eggs, butter. Mix in water gradually to form batter. Add more or less water, depending on need. Toss in blueberries and stir.
2. Heat a large nonstick skillet or griddle on medium-low to medium-high heat. Drizzle in EVOO or melted butter. Spoon batter onto surface, cooking until golden brown. Flip and cook other side.
Serve with syrup, blueberries, extra butter (and vanilla yogurt…for dipping purposes).
1 1/3 C self-rising flour
3 tbsp honey
2 large eggs
2 tbsp unsalted butter, melted (+ more for cooking & serving)
1 C blueberries (+ more for snacking)
1.5 C water
*Use this recipe as a guide, adjust measurements & ingredients as needed.
The key to fluffy pancakes is not over stirring, leave the lumps ALONE. When flour is mixed with water, gluten begins working as a “connective tissue” (think collagen) enlarging to form a network of strands that create the structure/elasticity of bread. Also whisking the eggs separately prior to adding to the mixture will help increase the fluff.