Whole wheat pancakes
March 08, 2009 10:27 AM Filed in: Gastronomy
This morning I decided to make some whole wheat pancakes for the family. Here is the recipe which is very quick to make; you will need a flour mill to mill the wheat into flour. This recipe makes 10 very soft, fluffy and delicious, medium-sized pancakes.
Whole Wheat Pancakes with Blueberries (serves 4–6)
For the pancake:
- 1 cup Hard White Wheat (Hard Red for a slightly nutty flavor)
- 1/2 tsp salt
- 3/4 tsp baking soda
- 1-1/2 tsp baking powder
- 2 tbsp sugar
- 2 cups of lowfat (1%) buttermilk
- 2 eggs (or white of 3 eggs)
- 3 tbsp unsalted butter melted
For the toppings:
- Maple syrup (Grade A dark amber preferred)
- 6 oz fresh blueberries, washed
- Few dollops of whipped cream
- Butter
Mill the wheat to fine flour. Add salt, baking soda, baking powder and sugar and mix well. Add the buttermilk, eggs and melted butter and fold into a batter. Somewhat lumpy batter is okay; do not over mix. Pour batter using a ladle into pre-heated, greased pans over medium or medium-low heat to make a 4-inch diameter pancake. When one side is done (you'll see small bubbles forming on the top and the underside will be golden brown), flip over to cook the other side; total cooking time is about 3-4 minutes for each pancake. They should come out golden brown (see photo above); adjust heat if it is coming out too dark or too light.
Serve immediately with butter, syrup, berries and whipped cream.
Note: while baking powder is activated by heat, baking soda is activated by acid from sour things, i.e. buttermilk; so once the batter is made, it won't store for long. You'll have to make the pancakes right away. However, once the pancakes are made you can freeze them in a ziploc bag for several weeks; before freezing, cool them to room temperature on a paper towel to absorb moisture.
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