I discovered something magnificent. You can pour pancake (or waffle) batter into a doughnut pan and make pancake-doughnuts! The world of doughnut-making possibilities just expanded right in front of your eyes, didn’t it? Pancakes now can be baked into the shape of doughnuts. Heart-shaped ones in this case thanks to the post-Valentine’s Day sale at Target.
These pancake-doughnuts are even good for you. A healthy doughnut – the world just paused for a second in disbelief. Full of whole wheat and flaxseed they are a great way to start your day. And I really enjoyed the tiny crunches of walnut pieces.
For a moment I contemplated making a maple syrup-glaze to enhance their doughnut-likeness but decided to stick to pouring regular syrup over the top and eating with a fork. And don’t forget the berries!
One year ago: Spicy Cheetos Crusted Chicken
MAPLE, WALNUT, AND FLAXSEED PANCAKE DOUGHNUTS
Serves 4-5 (makes approximately 18-20)
1/2 cup cake flour*
1/2 cup 100% whole wheat flour*
1/4 cup ground flaxseed
1/4 cup walnuts, finely chopped
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/4 cups reduced-fat buttermilk
1/4 cup pure maple syrup
1 large egg
*Or use 1 cup whole wheat pastry flour
- Preheat oven to 425 degrees. Grease doughnut pan; set aside.
- Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
- Pour scant 1/4 cupfuls into the prepared doughnut pans**. Bake for 6 minutes. Allow to cool for a minute before inverting the pans to release doughnuts. Serve with syrup and raspberries.
**Batter can also be cooked pancake or waffle-style.