Thursday, January 20, 2011

Whole Wheat Pancakes

Just made some Whole Wheat Pancakes last weekend, and then saw this article from Mark Bittman about Whole Grain Pancakes

The pancakes I made was a recipe adapted from this site by Scott Jensen (proper citing of course)

Here's my adapted recipe
Buttermilk Whole Wheat Pancakes

1.5 cups (350ml) buttermilk
1 egg
3 Tablespoons Oil (can be substituted with melted butter)
2 Teaspoons (10ml) Vanilla

1 cup (125g) whole wheat flour
3 Tbsp (40g) sugar
1/2 tsp (3g) baking soda
3/4 tsp (2g) baking powder (if you are not using whole wheat flour, use 1/2 tsp)
1/2 tsp (4g) salt
1/4 cup ground flax seed (optional)

Mix first four ingredients (wets) in a small bowl. Mix last 5 ingredients (dries) in a big bowl. Add wets, and mix only a bit. Distribute the liquid, but leave a lot of lumps. Batter will be thick!

Heat griddle/fry pan on med heat with oil or butter. Start with one pancake to test heat.

Batter is thick, so you'll need to encourage it a bit to take the shape of a circle. When bubbles start to pop on the wet surface, it's probably ready to flip. Fry up all the batter, any leftovers pancakes can be frozen and reheated in a toaster or toaster oven.Tips
1) Do NOT over mix batter

2) Don't get that gridle too hot!

3) if you want blueberry pancakes, add the berries to the wet side of the pancakes once they are on the griddle, it's easier and more uniform than adding 'em to the dough (I just sprinkle frozen blueberries on, no need to thaw!)

I eat with butter and maple syrup, but jam is also good. (Here they are pre-syrup)

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