Recipe of the Week: Wholegrain pancakes and Jam Thumbprint Cookies

These truly are scrumptious and are our favourites. The girls LOVE pancakes for dinner on a Sunday night, topped with strawberries, blueberries and maple syrup.

And we usually pair this up with a baking project of some sort. Today was jam thumbprint cookies. See recipe for this below too.







Wholegrain Pancakes

Ingredients:

1 1/4 cup whole wheat flour
1/2 cup rolled oats
1/4 cup of GROUND Flax Seeds
1 tsp of salt
1 1/2 tsp of baking powder
1 1/2 tsp of baking soda
1/3 cup of brown sugar
4 T. melted butter (cooled a bit after melting)
3 large eggs
1 3/4 cups plain yogurt, click here for homemade recipe.

Directions:

1. Whisk together all dry ingredients in one bowl. In another bowl whisk together butter, eggs and yogurt until smooth. Mix two mixtures together.
2. Spoon into hot pan or waffle iron and serve with honey or maple syrup.









Jam Thumbprint Cookies

Ingredients:

1 cup butter, softened
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless raspberry jam

1/2 cup confectioners' sugar
3/4 teaspoon almond extract
1 teaspoon milk

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.