We all know that we should be honoring moms every day, not just once a year. But it is right there on the calendar. What a wonderful excuse for extra appreciation and pampering (and fluffy fruity pancakes)!
Inspired by our visit to a rural maple syrup operation in Wisconsin”s Kickapoo valley, we put together a unique, decadent breakfast of pancakes for mom, using that beautiful Wisconsin-made maple syrup. Go back to that article for the delicious blueberry maple topping recipe pictured above.
Pancakes Made with Love
Sometimes, instead of buying pancake mix from the store, I like to have something a little more flavorful. Something I made from scratch! This recipe is just that. A go-to mix that you can keep stored in the cupboard for when the craving for pancakes strikes.
What makes this recipe really special is the addition of homemade granola! The sweet, nutty mix adds both flavor and texture to traditional pancakes. A little of the granola is added to the dry mix, but you can double the fun!
Sprinkle granola in the frying pan before you pour your pancake batter! The granola will toast slightly and create a nice, crispy base for the pancakes.
Take this breakfast in bed to the next level with charming dishes and vintage silverware tied with string. Include her favorite book so she knows it’s time just for her. And make sure she has all the fixin’s at the ready!
A delicate gold-plated flower makes for a lovely gift she can enjoy for years to come. And, it will remind her of how much love she felt on this special Mother’s Day!
Now that you have the tools, you can make these scrumptious pancakes and snack-able granola any time! Don’t wait for a special occasion, create one!
Whole Wheat Pancake Mix
- Griddle or frying pan
- 3 cups Unbleached all-purpose flour
- 3 cups Whole wheat flour
- 1 1/2 cups Aunt Dana's Maple Granola (see recipe below)
- 6 tbsp Ground flax meal
- 1 tbsp Salt
- 1 tbsp Baking powder
- 1 1/2 tsp Baking soda
- 2 cups Dry mix prepared
- 2 tsp Pure maple syrup
- 2 Eggs
- 2 cups Buttermilk
- 4 tbsp Unsalted butter melted
- 1 tsp Pure vanilla extract
- 1/4 cup Aunt Dana's Maple Granola prepared
- Combine all ingredients in a large container with a tight-fitting lid. Store for up to six months in a dry place.
- To make 10-12 pancakes, combine 2 cups of mix with all wet ingredients, setting aside Aunt Dana's Maple Granola.
- Sprinkle about 2 tbsp of granola onto a hot griddle or frying pan.
- Pour 1/4 cup of batter onto the griddle over the granola for each cake (make 5).
- Cook for about 1 minute or until bubbling and golden brown. Flip cakes and cook an additional minute.
- Repeat with remaining batter.
- Transfer to a plate and keep warm. Serve with warm Maple Blueberry Sauce (see recipe here)
Aunt Dana’s Maple Granola
- Large baking sheets
- 4 cups Old fashioned oats
- 1 cup Pecan pieces
- 1 cup Sliced almonds
- 1/2 cup Brown sugar packed
- 1/4 tsp Salt
- 1/8 tsp Cinnamon
- 1/3 cup Vegetable oil
- 1/3 cup Maple syrup
- 4 tsp Pure vanilla extract
- In a large bowl, combine all dry ingredients. Add oil and syrup.
- Spread onto large baking sheets. Roast in a 325 degree oven for 40-45 minutes or until golden brown.
- Transfer to bowl, then add vanilla. Toss to coat.
- Cool on sheet pan(s). When cooled completely, store in containers or plastic bags.
- Use cooled granola as an ingredient in Whole Wheat Pancake Mix .