Angelina and Marina’s Pancakes

Angelina and Marina’s Pancakes named after my nieces are tasty and healthy.  These two girls are fussy eaters and when they approve, I need to share.  The girls come to visit and love to spend time lounging by my pool; I love their zest and spunk.  Breakfast is an important meal of the day and with this recipe they will have energy to swim and tire us all out.

Pancakes and Italians

Growing up Italian, there were certain food items that we never ate; although we saw them on television or at our friends’ homes.  Such was the case with pancakes.  Mom’s first recipe for pancakes came from a neighbour; mom wrote the recipe in her little red recipe binder, which we treasure today.  The problem was that there was no google or videos, recipes came with limited instructions.  Frying to an Italian meant immersing food in at least an inch of oil; our first pancakes were more like fritters, but we ate them with delight.

The Fluff in these pancakes

The yogurt is a biological leavening agent; it helps cause a foaming action that makes air bubbles in these pancakes.  The baking powder also helps, but is much less than in recipes that don’t have another leavening agent.  Angelina and Marina’s Pancakes have whole wheat flour and instead of white sugar we use a small portion of coconut sugar.  To top everything off, we add blueberries and bananas.  Only use real maple syrup, and stay away from the sugary brands.

 It’s a beautiful thing when the dough bubbles.

Perfect little pillows.

Today I used a skillet, but for large crowds I take out my Griddle. 

Presented with purple dressing because Angelina and Marina love purple.

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Angelina and Marina's Pancakes

Tasty and healthy; they are my nieces favourites. 

Course Breakfast

Cuisine Home Cooking in Canada

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Author Renata Solski

Ingredients

The Pancakes

• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1/4 cup coconut sugar
• 2 tsp baking powder
• 1 large egg
• 1/2 cup 2% or greek yogurt
• 1 tsp vanilla extract
• 2 tbsp canola oil
• extra canola oil for brushing pan

The toppings

• 1 cup blueberries Fruit may be fresh or frozen
• 2 whole bananas
• 1 cup cherries
• pure maple syrup

Instructions

The pancakes

1. Assemble all your dry ingredients.

   Make a well and put in all the wet ingredients.

   Mix until everything comes together.  Don't over-mix.

   Take a large skillet or griddle and lightly brush with canola oil.

   I use a small scoop to spoon out the batter.  Use whatever size you like.  The girls like the dollar size pancakes.

   Flip when you see bubbles appearing.

   Assemble stacking or spreading them out.  

   Arrange fruit over them and use a good quality maple syrup.  

   
   

   
   

The Assembly

1. Put all the ingredients on the table and let everyone dress their own.

   I only plate for the photos.  LOL 

Recipe Notes

When I don't have fresh fruit, I take out frozen fruit the night before and leave it to thaw in the refrigerator.  It is just as good as fresh.

I also use frozen food to make a quick syrup.  Combine 2 cups of frozen food with 2 tbsp of sugar and 2 tbsp of maple syrup.  Bring to a boil and cook for a few minutes.  It is ready to pour over your pancakes. Enjoy!!