Tuesday, May 17, 2011

Light Fluffy Whole Wheat Pancakes

Light Fluffy Whole Wheat Pancakes recipe by Barefeet In The Kitchen
This is my middle son's frequent request for breakfast. Our family eats a hot breakfast almost every day of the week. However, we try to limit the sweet ones to once or twice a month. I've made countless different recipes for pancakes over the years. This particular recipe is great with half whole wheat flour, all whole wheat flour, hard white wheat, soft white wheat; basically I use whatever I have on hand in the freezer.

Lately, I have been substituting freshly ground hard white wheat for the usual AP flour. I love the difference it makes in both flavor and texture. These do not taste like any other whole wheat pancakes I have made. I love them!  The biggest difference I've found with whole wheat pancakes is that we don't eat nearly as many of them as we used to eat the kind made with the standard all-purpose flour. They are absolutely delicious.

Light Fluffy Whole Wheat Pancakes
Yield: 12 medium pancakes *
(printable recipe)

1 1/4 cups flour (I used freshly ground hard white wheat)
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
1 egg
1 cup milk (plus an additional 2T for the whole wheat flour combination)
2 tbsp butter, melted and cooled

Whisk together dry ingredients and set aside. Combine wet ingredients and then add dry ingredients, whisking until fully combined. Pour onto hot griddle and flip when lightly browned on the bottom. I like to keep the finished pancakes warm in a basket lined with a tea towel, until we are ready to eat.

Serve with plenty of butter and maple syrup, or with fruit and whipped cream, or with peanut butter and maple syrup, or with peanut butter and jelly as a sandwich. The possibilities abound. Enjoy!

FREEZER MEAL: Let the pancakes cool completely, before storing them in an airtight ziploc bag. Reheat the frozen pancakes in the microwave. I frequently triple this recipe for my family, so that we'll have plenty in the freezer for easy breakfasts.

2 comments:

  1. I can't believe no has commented! These were fabulous! I know a pancake is good when I can eat them on the their own no syrup and the taste is good! I so enjoyed these! DELICIOUS!

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  2. These are the best, fluffiest whole wheat pancakes! I used whole wheat bread flour (Robin Hood) and Naturegg Simply Egg Whites (3T + 2t). The batter is very thick so bake them slowly (300-325F in electric frying pan).

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