Whether they’re stuffed with berries, made with zucchini or baked with apples, pancakes have a way of pleasing even the pickiest eater. As soon as my eldest saw these mini pancakes, stacked and skewered with fresh strawberries, his eyes got as big as…well, pancakes. The kids carefully placed several skewers on their plates, smothered them in maple syrup and then promptly devoured every last morsel. Little did they know that they were considered “healthy”…whole wheat flour, skim milk and ground flax seed. They only cared that they tasted great and were fun to eat.
When Rachel of Rachel Cooks told me about her month of pancakes, I rubbed with hands with glee at the thought of a boatload of “breakfast for dinner” recipes. When she asked me to participate with a recipe of my own, the wheels started turning.
This recipe is a riff on our favorite whole wheat pancake recipe. I added some fresh lemon zest and ground ginger for a fresh summertime flavor. If you prefer something other than strawberries, feel free to stack the pancakes with peach slices, raspberries or some other fruit. If you don’t feel like stacking at all, feel free to make bigger pancakes and top them with the fresh fruit.
For the full recipe, step-by-step photos and a ton of other pancake ideas, head over to Rachel’s blog.