Peanut Butter Wheat Berry Pancakes

There are several things you should know about me when it comes to pancakes. I like a very simple recipe. I know you can add eggs, and oil, and milk and create a nice fluffy platform for rich maple syrup, but what I look for is something closer to a just-add-water mix which doesn’t come from a box.

And speaking of syrup, while I do love the stuff, I often like to enjoy my pancakes dry. I sweeten the batter a bit; top them with butter, and then maybe some dry, yet sweet toppings. You'll understand what I mean in a few minutes.

I also like a hearty whole grain pancake. I often add oatmeal to my batter, but given my recent fondness for wheat berries, I thought I would give them their chance to shine once again. And shine they did.

This recipe combines whole grains with salty-sweet peanut butter. The wheat berries lend their chewy goodness and the sparkling water creates a somewhat lighter texture to this filling breakfast. I spread a little butter on the finished product and then made a mixture of ground peanuts and mascavo sugar. Sprinkling this on top gave them all the sweet flavor I needed.

Peanut Butter Wheat Berry Pancakes

¾ cup whole wheat flour
1 tsp baking powder
¼ tsp salt
2 tbsp mascavo sugar
¼ cup cooked wheat berries
¾ cup sparkling water
2 tbsp peanut butter (any variety)

In a medium sized bowl, mix together the flour, baking powder, salt and sugar. Stir in the wheat berries. Next, whisk in the water until everything is combined. Add in the peanut butter and incorporate evenly into the batter. Measure ¼ cup of the mixture for each pancake and pour onto a hot griddle. Makes about 5 – 3 to 4 inch pancakes.