Whole Wheat Pancakes
This recipe calls for either all-purpose white flour or whole wheat flour. My family happens to have a lot of hard red wheat in storage and a wheat grinder, so I started making these with freshly-ground whole wheat. After a few weeks of making these on Saturday mornings, I think I've got this recipe down to an art. I usually quadruple the recipe and freeze the leftovers, four to a bag. My two boys love to eat them for breakfast during the week.
This recipe is adapted from the Betty Crocker's 40th Edition cookbook.
Ingredients
(Single batch)
1 egg
1 c all-purpose or whole wheat flour
3/4 cup milk
1 T granulated or packed brown sugar (I use brown sugar)
2 T vegetable oil
3 t baking powder
1/4 t salt
1 t vanilla
(Quadruple batch)
4 eggs
4 c all-purpose or whole wheat flour
3 c milk
4 T granulated or packed brown sugar
1/2 c vegetable oil
4 T baking powder
1 t salt
1 T vanilla
Directions
Separate eggs. Beat whites to stiff peaks and set aside. Combine remaining ingredients and mix just until blended--overmixing will cause tough pancakes--the mix will be lumpy. Add 1/3 of the whites to the batter and fold in. Add another 1/3 and fold in. Add the remaining 1/3 and fold in. (Adding the whites in 3 batches works well to ensure even distribution of the whites without over-folding, which would defeat the purpose of whipping the whites.) Let the batter rest for at least 5 minutes while the griddle heats.
Heat griddle or skillet over medium heat or to 375 degrees. (I use an electric skillet.) When a drop of water dances on the griddle, you're ready to cook. (At this point, I sparingly apply cooking spray to the griddle, but butter or margarine would work, too.) Pour 1/3 cup of batter onto the griddle. Cook until the pancakes just start to dry at the edges--if the top is dry, you've cooked it too long. Turn and cook other sides until golden brown.
This recipe is adapted from the Betty Crocker's 40th Edition cookbook.
Ingredients
(Single batch)
1 egg
1 c all-purpose or whole wheat flour
3/4 cup milk
1 T granulated or packed brown sugar (I use brown sugar)
2 T vegetable oil
3 t baking powder
1/4 t salt
1 t vanilla
(Quadruple batch)
4 eggs
4 c all-purpose or whole wheat flour
3 c milk
4 T granulated or packed brown sugar
1/2 c vegetable oil
4 T baking powder
1 t salt
1 T vanilla
Directions
Separate eggs. Beat whites to stiff peaks and set aside. Combine remaining ingredients and mix just until blended--overmixing will cause tough pancakes--the mix will be lumpy. Add 1/3 of the whites to the batter and fold in. Add another 1/3 and fold in. Add the remaining 1/3 and fold in. (Adding the whites in 3 batches works well to ensure even distribution of the whites without over-folding, which would defeat the purpose of whipping the whites.) Let the batter rest for at least 5 minutes while the griddle heats.
Heat griddle or skillet over medium heat or to 375 degrees. (I use an electric skillet.) When a drop of water dances on the griddle, you're ready to cook. (At this point, I sparingly apply cooking spray to the griddle, but butter or margarine would work, too.) Pour 1/3 cup of batter onto the griddle. Cook until the pancakes just start to dry at the edges--if the top is dry, you've cooked it too long. Turn and cook other sides until golden brown.
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