Whole-Wheat Pancakes with Fresh Fruit

This treat is especially tasty served the way the inn recommends–garnished with fresh apple slices and a sprig of parsley, plus hot maple syrup. —The William Seward Inn, Westfield, New York


1 cup milk
1-1/2 teaspoons white vinegar
1 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon honey
1 egg
Sunflower seeds to taste
Fresh Fruit Topping (recipe follows)


Combine the milk and vinegar and let sit until the milk curdles. Combine the flour, baking soda, salt, honey, and egg in a blender, add the curdled milk, and blend just until the ingredients are mixed. Heat a griddle or heavy skillet, grease the surface with oil, and spoon out the batter to make pancakes of the desired size. Sprinkle sunflower seeds on top of each pancake. Cook until bubbles form, then flip and cook on the other side. Use additional oil for each batch as necessary to keep the pancakes from sticking. Serve with Fresh Fruit Topping.

Fresh Fruit Topping


1/2 cup sour cream
2 teaspoons honey
1 teaspoon almond extract
Fresh fruit of your choice


Combine the sour cream, honey, and almond extract. Top each pancake with fresh fruit, and top the fruit with a dollop of the sour cream mixture.

Cooking & Recipes


Serves 2.

Preparation Method

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