Good morning! How about Homemade buttermilk Pancakes topped with Pomegranate syrup for breakfast…
For me, heavy breakfast means pancakes topped with maple syrup. I must admit that I am not avid about having heavy breakfast everyday. And I often try to skip breakfast, I can pile up many excuses, for instance: lack of time, not hungry and lazy to even do the least amount of work in the morning: taking a bowl and pouring the milk over the instant cereal. I know I am pathetic during the dawn of the day. But my husband is just the opposite, he eats a heavy breakfast no matter what. And here are the list of things he has to say when it comes to breakfast:
It is very important to eat a heavy break fast, as it is breaking the fast after 8-9 hours of starving at night. Our body will be desperate for fuel in the morning to run for the rest of the day.
Hence, starting your day with a good breakfast
- Boosts your energy
- Increases your attention span
- Heightens your sense of well-being.
- Provides at least one third of the day’s calories.
- Makes you feel great for the entire day.
Breakfast is the first chance that body has to refuel its blood glucose levels. Glucose is the main energy source of body and it is also required to fuel the muscles needed for physical activity required throughout the day.
Health benefits of eating breakfast:
- Helps to maintain your healthy weight.
- Your appetite will be satisfied longer.
- Helps reduce obesity.
- Prevents from binging for the rest of the day
- You immunity increases and you will be less prone to diseases.
- Lower cholesterol levels
Warning:
If you are thinking skipping breakfast will make you skinny, it’s time for you to rethink! Research indicates that those who skip breakfast are likely to become overweight with time due to extreme hunger later in the day.
How can I not agree to these, but in the morning my foggy brain seems to disagree with these facts. After knowing all the undebatable facts and benefits about breakfast, nowadays I try not to skip the breakfast as I am concerned about leading a healthy life.
What is good for breakfast, an overview:
A glass of milk: provides the necessary protein to our body
Fruits: Apple is the best among the fruits to eat for break fast
Whole grain wheat bread: Toast couple of whole grain wheat bread, as the whole grain wheat bread is rich in fibers and good carbohydrates. You could smear butter or jam on the bread.
Egg white: Egg whites are packed with proteins, eat boiled egg whites or fry egg whites in little oil and make a sandwich with bread.
Cereal: Easiest and the quickest break fast, a bowl of cereal in milk, topped with fruits, provides all the necessary vitamins, minerals and fibers.
Oats– Oats is the most healthy break fast, as it helps to lower cholesterol.
These are the some of the common quick and easy breakfast you can have without any effort.
If you think you can spare some time for whipping up a heavy breakfast: pancake, waffles, scrambled eggs are some of the best break fast dishes.
On weekends I try to make a heavy break fast and I always end up making pancakes using the store bought pancake mix, in just minutes pancakes will be ready on the table.
But last weekend, being the Thanksgiving weekend, I wanted to make a special break fast and so decided to make pancakes from scratch. Also, I came up with a recipe for the pancake syrup using the POM wonderful 100% pomegranate juice. I am going to submit this recipe for the POM 2009 contest.
Homemade Butter milk Pancake topped with Pomegranate syrup, who would say no to this breakfast. Keep reading for the step by step instructions on making the the pancakes and the syrup.
Pomegranate Syrup:
Ingredients:
- POM wonderful 100% pomegranate juice- 1 cup
- Brown sugar- 1/4 cup or depending upon how sweet you want your syrup to be
- Ground Cinnamon- 1/2 tsp
- Butter-1 tbsp
- Corn starch- 1/2 tsp, dissolved in little cold water.
Instruction:
- Place a saucepan over medium heat, add butter and let it melt.
- Add brown sugar and dissolve it in the butter. Add 1 tbsp pomegranate juice and stir constantly to dissolve the sugar.
- Add the pomegranate juice and mix it.
- Add ground cinnamon to the mixture and keep stirring.
- When the juice starts to boil, add corn starch, stirring constantly until the corn starch dissolves in the juice.
- When the sauce thickens, remove it from the heat and pour it into a serving bowl.
- Keep aside to serve with the pancakes.
Butter milk Pancakes:
Ingredients:
- Unbleached all-purpose flour- 2 cups
- Granulated sugar-1/4 cup
- Baking powder-2 1/2 tsp
- Baking soda-1/2 tsp
- Kosher salt-1/2 tsp
- Butter milk- 2cups
- Eggs- 2 large
- Unsalted butter, melted in microwave or on the stove and let it come to room temperature- 3 tbsp
- Vegetable oil for griddle or pan- 1 tbsp
Instruction:
- In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk the butter milk and eggs.
- Pour the wet ingredients into the dry ingredients.
- Whisk gently until the dry ingredients are almost incorporated, stop before the batter is evenly moistened.
- Add the cooled melted butter and mix just until the batter is evenly moistened, don’t worry if there are lumps.
- Let the batter rest while you heat the griddle.
Heating a griddle or a large skillet
- Heat the griddle over medium heat until drops of water briefly dance on the surface before evaporating.
- Lightly oil the griddle.
- Pour 1/4 cup of batter on to the griddle for each pancake.
- Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes.
- Check the underside to make sure it is nicely browned.
- Flip over to the other side.
- Cook until the other side is nicely browned.
- Transfer the pancakes to a baking sheet and keep warm in the oven until you finish the batter.
- Serve hot with Pomegranate syrup, you can even top the pancakes with whipped cream, sprinkle little cinnamon powder and garnish the topping with rosemary.
Tips:
Make ahead:
- Cooked pancakes can be stored in freezer bags for up to 2 days in the refrigerator and up to 1 month in the freezer.
- Defrost the frozen pancakes in the refrigerator overnight and reheat in the oven at 350F for 5 minutes.
- POM wonderful 100% pomegranate juice- 1 cup
- Brown sugar- ¼ cup or depending upon how sweet you want your syrup to be
- Ground Cinnamon- ½ tsp
- Butter-1 tbsp
- Corn starch- ½ tsp, dissolved in little cold water.
- Place a saucepan over medium heat, add butter and let it melt.
- Add brown sugar and dissolve it in the butter. Add 1 tbsp pomegranate juice and stir constantly to dissolve the sugar.
- Add the pomegranate juice and mix it.
- Add ground cinnamon to the mixture and keep stirring.
- When the juice starts to boil, add corn starch, stirring constantly until the corn starch dissolves in the juice.
- When the sauce thickens, remove it from the heat and pour it into a serving bowl.
- Keep aside to serve with the pancakes.
- Unbleached all-purpose flour- 2 cups
- Granulated sugar-1/4 cup
- Baking powder-2½ tsp
- Baking soda-1/2 tsp
- Kosher salt-1/2 tsp
- Butter milk- 2cups
- Eggs- 2 large
- Unsalted butter, melted in microwave or on the stove and let it come to room temperature- 3 tbsp
- Vegetable oil for griddle or pan- 1 tbsp
- In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk the butter milk and eggs.
- Pour the wet ingredients into the dry ingredients.
- Whisk gently until the dry ingredients are almost incorporated, stop before the batter is evenly moistened.
- Add the cooled melted butter and mix just until the batter is evenly moistened, don't worry if there are lumps.
- Let the batter rest while you heat the griddle.
- Heat the griddle over medium heat until drops of water briefly dance on the surface before evaporating.
- Lightly oil the griddle.
- Pour ¼ cup of batter on to the griddle for each pancake.
- Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1-2 minutes.
- Check the underside to make sure it is nicely browned.
- Flip over to the other side.
- Cook until the other side is nicely browned.
- Transfer the pancakes to a baking sheet and keep warm in the oven until you finish the batter.
- Serve hot with Pomegranate syrup, you can even top the pancakes with whipped cream, sprinkle little cinnamon powder and garnish the topping with rosemary.
Cooked pancakes will keep sealed in the freezer bags for up to 2 days in the refrigerator and up to 1 month in the freezer.
Defrost the pancakes in the refrigerator overnight and reheat in the oven at 350F for 5 minutes.
