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100 Percent Whole-Wheat Pancakes

100 percent whole wheat pancakes 2018 

As with most recipes from Cook’s Illustrated, these are fool proof pancakes that are super easy to prepare. I sometimes cut the recipe in half for just two people, or you can refrigerate leftover better in a sealed container, and make a few more the next day. An electric griddle - set at 350 degrees -  can be used in place of a skillet. If substituting buttermilk powder and water for fresh buttermilk, use only 2 cups of water to prevent the pancakes from being too wet. To ensure the best flavor, use either recently purchased whole-wheat flour or flour that has been stored in the freezer for less than 12 months. Great with fresh berries or bananas, and pure maple syrup.

Download 100 Percent Whole-Wheat Pancakes recipe

MAKES 15 PANCAKES

INGREDIENTS

2 cups (11 ounces) 100% whole-wheat flour (preferably King Arthur)

2 tablespoons sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

¾ teaspoon salt

2 ¼ cups buttermilk

5 tablespoons plus 2 teaspoons vegetable oil

2 large eggs

INSTRUCTIONS

  1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray; place in oven.
  2. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. Whisk buttermilk, 5 tablespoons oil, and eggs together in second medium bowl. Make well in center of flour mixture and pour in buttermilk mixture; whisk until smooth. (Mixture will be thick; do not add more buttermilk.)
  3. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan. Using 1/4-cup dry measuring cup or 2-ounce ladle, portion batter into pan in 3 places. Gently spread each portion into 4 1/2-inch round. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer.
  4. Serve pancakes immediately or transfer to wire rack in oven. Repeat with remaining batter, using remaining 1 teaspoon oil as necessary.

100 whole wheat pancakes griddle

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