Whole Wheat Pancakes

20130418-102028.jpg I love pancakes! I forgot to add that in my about page, but there’s a fundamental fact about me;) But as much as I love them, they don’t love me. When I have them for breakfast they always leave me with this empty feeling in my stomach and let’s face it: they’re not the most nutritional thing on the planet. So I started craving more substantial pancakes; something that would really fill me up. I was craving whole wheat pancakes. So my mom (lovingly) made me the best pancakes I ever had! It’s from my fav buttermilk pancake recipe (from Darigold; I already tried cooks illustrated and these are better:) where the all purpose flour is replaced with whole wheat pastry flour and oats are added for extra heartiness.

20130418-102822.jpg The result is thick, moist pancakes that have a wonderful flavor. She also added vanilla, which is a must! Buttermilk and the oats are what make these pancakes moist, and the whole wheat pastry flour doesn’t weigh it down a bit. I must warn you though: the result wouldn’t be the same if you were to use plain whole wheat flour, as I’m thinking it would make them heavy. Best of all, these fill you up! In truth, these are the best pancakes I have ever had. In my life. And I’ve tried a bazillion recipes! Make these and you won’t be disappointed!

Whole Wheat Pancakes

Adapted from Darigold

Ingredients:

2 cups whole wheat pastry flour
1 cup rolled oats
1 1/4 tsp baking powder
1 tsp salt
2 1/8-1/4 cup buttermilk
1 tsp vanilla
2 large eggs
1/4 cup melted butter

Directions:

Preheat griddle to 350F or skillet on medium-low heat. Combine first four ingredients. In separate bowl combine remaining ingredients; add to dry ingredients and stir just until combined. Mixture will be thick, but if too thick (not spoonable), add more buttermilk. Drop batter by 1/4 cupfuls onto well greased griddle or skillet and spread with spoon if needed. Cook until tops are bubbly and edges are dry. Flip and cook until golden brown.

Yield: About 15 Pancakes

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