Pancake Topping

But you could use it on many other things!

Ingredients

• 8 tablespoons unsalted butter, cut into ¼-inch pieces
• 2 teaspoons grated orange zest
• 2 teaspoons honey
• ¼ teaspoon almond extract
• ⅛ teaspoon salt *

Before You Begin

• Do not use buckwheat honey; its intense flavor will overwhelm the other flavors

Instructions

• Microwave 2 tablespoons butter in medium bowl until melted, about 1 minute
• Stir in orange zest, honey, almond extract, salt, and remaining 6 tablespoons butter
• Let mixture stand for 2 minutes
• Whisk until smooth. (Butter can be refrigerated for up to 3 days or frozen for longer-term storage)

Recipe Source: Americas Test Kitchen

These are the lightest, most delicious, melt-in-your-mouth pancakes ever! Nutritious too!

Ingredients

• ¾ cup wheat kernels/wheat berries (or 1.25 cup flour of your choice)
• 1 cup milk
• 2 egg whites
• 2 Tbsp honey or sugar
• ¼ cup cooking oil
• 2 Tbsp baking powder
• ¼ tsp baking soda
• ½ tsp salt

Instructions

• Put milk and *wheat kernels/wheat berries in blender and blend until smooth. (In my Blendtec, this takes about 1 min and 10 seconds, but could take up to 4 minutes in other blenders) Test by rubbing the batter between your fingers to ensure it isn’t gritty
• Add remaining ingredients and blend for just a few seconds
• Pour straight onto a preheated, lightly-oiled griddle at 350 – 375 degrees

** If you are substituting flour for wheat kernels, mix all ingredients in the blender at the same time for just a few seconds until mixed.