Whole Wheat Pancakes
August 4, 2009 in breakfast
The past few weeks have been nothing but work and sleep for me, so this morning when I found myself awake before both my husband and my kid, I knew it was time to get back in the kitchen. It seems like a good day for pancakes.
This recipe came from The Food You Crave and if you own the book, you’ve probably been tempted by them at least once. The picture it the book shows these lovely fluffy, extra thick pancakes. Seriously droolworthy.
My pancakes, though, were a little flat. They were very good though! They were light and fluffy despite being flat, and perfectly sweet from just a single tablespoon of honey! Overall a delicious recipe but next time I’ll make the batter a little thicker with just a tiny bit more flour.
- ¾ cup all-purpose flour
- ¾ cup whole grain pastry flour or whole wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup lowfat buttermilk
- ¾ cup nonfat milk
- 1 tablespoon honey
- ¼ teaspoon vanilla extract
- cooking spray
- In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium bowl, beat together the eggs, buttermilk, nonfat milk, honey, and vanilla.
- Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a ¼-cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and the bubbles are forming on top, about 1½ minutes. Cook the other side until golden brown, about another 1½ minutes. Keep the pancakes warm in a 200 degree oven as you finish cooking the remaining ones.
from: The Food You Crave
Have some leftover whole wheat flour laying around…will keep this recipe in mind for Sunday morning. Thanks!
These really are good, especially considering how not bad they are for you.