By Dianne Bunis
On Father's Day, surprise Dad with a homemade breakfast that's delicious and kind to his heart! Half buttermilk and half grain (our secret), he'll thank you while he's enjoying his third helping.
Start his day with heart-healthy pancakes served with warm maple blueberry syrup, a glass of OJ, a grapefruit half and coffee. Add a few strips of nitrate free bacon and then hit the trails for a family outing on bike or foot.
Maple Blueberry Syrup
1 cup fresh blueberries
1/2 cup local maple syrup (King family, Townsend)
1/8 tsp. ground cinnamon
Prepare the syrup in a medium saucepan, combine berries, syrup and cinnamon, bring to a boil over medium-high heat. Reduce to low and simmer for 10 minutes, stirring occasionally, then remove from heat. Let syrup cool slightly before pouring into a pitcher. Store any extra syrup, covered, in fridge.
1 cup Bob's Red Mill Organic 7-Grain pancake mix
1 cup New Hope Mills Buttermilk Pancake mix (or Maple Grove All Natural Buttermilk Pancake mix)
1 tbsp. wheat germ
1 tbsp. canola oil
1 cup water
In a large bowl, whisk the egg, add oil. Add each pancake mix, wheat germ and water, whisk until smooth and thick. (For the right consistency, you may need to add more water or more mix.)
Heat a nonstick griddle over medium heat, spray with canola cooking spray. Test griddle with a drop of mix to see if it's hot enough. Ladle the mix onto pan, allow room between pancakes as they will spread.
Cook until bubbles appear and the edges are brown, then flip and cook other side for 2-3 minutes.
Serve pancakes warm, with maple blueberry syrup in a pitcher on the side.