Pancakes have become a staple around here. They are cheap. They are easy to make from scratch, which means no yucky chemicals, preservatives, dyes, etc. The recipes are easily converted into real food by changing the type of flour and/or sweetener as necessary. And well…they are delicious!! I have said for a long time that pancakes and bacon would be my last meal before I died if I were on death row. It’s the truth. Of course, I would really want my grandmother’s pancakes, but hey – the ones I’m featuring here are almost as good!
I have been using this pancake recipe for some time now (subbing white whole wheat flour for regular), and for a lighter, lower calorie pancake, it’s a great choice.
But last week, I tried a new recipe, and it is now my favorite! I thought you might like to try it. The original recipe is Alton Brown’s, and it can be found here.
Fluffy Whole Wheat Pancakes
Mix dry ingredients together:
- 2 cups whole wheat flour (I used 1.5 cups white whole wheat and 1/2 cup whole wheat pastry flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons sugar
Make a well in the center, and add the wet ingredients:
- 2 large eggs
- 2 cups buttermilk (I actually used whole sweet milk, but any milk will do)
- 2 tablespoons unsalted butter, melted and cooled
Stir with a whisk until the batter comes together. Do NOT over mix – batter should not be smooth. Set aside the batter and let it rest for 5 minutes. Heat an electric griddle to 350 or heat a large nonstick pan over medium-low heat. Test the griddle by flicking water on it. If the water dances across the surface, the griddle is ready. Rub the griddle with a little butter or coconut oil. Ladle/scoop the batter onto the griddle. (I use a 1/4 cup scoop to make mine a uniform size.) Cook until bubbles form in the batter and the bottom is golden. Flip and cook until the second side is golden. Serve warm with pure maple syrup.
Another thing I’ve been doing lately is doubling the batter, cooking all of it, and then saving the leftovers in the freezer. The picture above is the extras from last week’s dinner. Then, on those rushed mornings (which are all school day mornings for me), it is easy to grab a few wholesome homemade pancakes from the freezer, pop them in the microwave or toaster for a minute, and voila – a healthy breakfast. I make regular size and tiny ones, so that we have our choice when we are ready to re-heat. Josiah particularly likes the itty bitty ones. Your littles might too. Happy pancake eating!
