100 PERCENT WHOLE-WHEAT PANCAKES

MAKES 15 PANCAKES

An electric griddle set  to 350 degrees  can be used in place of a skillet. If subtituting buttermilk powder and water for fresh buttermilk, use only 2 cups  of water to prevent the pancakes from being too wet. To ensure the best flavor, use either recently purchased whole-wheat flour or flour that has been stored in the freezer for less than one year. Serve with maple syrup and butter.

2 cups  whole-wheat flour

2 tbsp sugar

1 1/2 tsp baking powder

3/4 tsp salt

2 1/4 cups buttermilk

2 large eggs

5 tbsp plus 2 tsp vegetable oil

  1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray; place in oven.
  2. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. Whisk butter, milk, eggs, and 5 tbsp oil together in second medium bowl. Make well in center of flour mixture and pour in buttermilk mixture; whisk until smooth. ( Mixture will be thick; do not add more buttermilk.)
  3. Heat 1 tsp oil in 12-inch nonstick skillet over medium heat until shimerring. Using paper towels, wipe out oil, leaving thin film on bottom and sides of skillet. Using 1/4 cup dry measuring cup or 2-ounce ladle, portion batter into skillet in 3 places. Gently spread each portion into 4 1/2 inch round. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer.Serve pancake immediately or transfer to wire rack in oven. Repeat with remaining batter, using remaining 1 tsp oil if necessary.

 

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