"These are very light and tender pancakes. These pancakes are excellent with maple syrup." — jen
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whole wheat flour
1 1/2 teaspoons
5 1/3 tablespoons
2 1/2 cups
This is my pancake recipe now. However, I do not use butter. I substitute 1/4c canola oil (or sometimes unsweetened applesauce. If I double, I use 1/4c each). I also use 1 egg and 2 egg whites instead of 3 eggs. Since I don't usually have buttermilk, I use soured milk (add tbs lemon juice or vinegar to your milk). I gradually add the liquid until the batter is the right consistency since it tends to be thin. I throw in a tbs or two of ground flax seed for a little added nutrition. I usually double this recipe and freeze the extras. They warm up great in the toaster. They're also great if you add blueberries.
This was the first time I made pancakes from scratch (I always use the boxed Bisquick powder). I wanted to try a recipe that tasted more like restaurant pancakes. The batter is quite thick and I found they were harder to flip being so heavy. All of the butter made them greasier than I like but the butter flavor was very good. I sprayed my griddle with cooking spray knowing these already had so much butter. I followed the recipe exactly although my son wanted chocolate chips in his and I used white whole wheat flour. My son wasn't crazy about these at all. I liked the flavor but they were just too greasy and dense. I do think these could be great with some changes though. I am going to experiment with canola oil and applesauce next time and just put a little butter on top of the finished pancake for flavor. I will also substitute some of the buttermilk for skim milk and see if this helps. If you want a very filling pancake these will really stick by you and I love the use of whole wheat flour and wheat germ.
I used the lemon juice/1% milk substitution for buttermilk (1 tablespoon lemon juice for each cup of milk). I also substituted cinnamon applesauce for butter. When I was a kid, I preferred thin pancakes, but these raise high and were also delicious. The recipe provides a somewhat healthy way to indulge. Great stuff.
Jen, thanks for the great recipe! The pancakes turned out fluffy and light just as advertised!
I didn't measure any of the ingredients directly (I ususlly go by 'feel' when cooking). Because of this I wasn't too concerned about the fact that baking soda was missing from the ingredients list, but was called for in the body of the recipe... If you want to make this recipe and you are going to use buttermilk do not forget to use the baking soda! I think I put about a 3/4" of a teaspoon in.
I also didn't have any buttermilk, but I found that if you put about 2tsp of regular vinegar in whole or 2% milk it will cause the milk to curdle slightly and will closely resemble buttermilk. (By the way, you can't even begin to taste the vinegar in the final pancakes after baking.)
I've added this recipe to my box and will now make it my mainstay for making pancakes!
Tasty! These pancakes are so good. My very picky two year old didn't even realize they weren't the usual white pancakes. She devoured them. They actually tasted better than white flour pancakes. I did use quick cooking oats instead of wheat germ.
I found out that if you use a pastry brush to brush oil onto the pan in the shape of any alphabet, the impression gets onto the pancake when done. Amazing !The recipe is great eventhough i made a few alterations like using whole wheat flour,baking powder, salt in the ratio of 2 cups: 1 tablespoon : 1teaspoon, & lesser sugar.I used the butter milk but avoided the butter in the batter.
I made these pancakes for Easter breakfast and everyone loved them! My father-in-law could not stop eating them. I did change the recipe a little....gound up in my coffee grinder, a little flaxseed, wheat bulgar and wheat germ and used it in place of the white flour and then through in a small handfull of the whole flaxseed and bulgar for a little crunch. I also went light on the buttermilk, and added a teaspoon of cinnamon and vanilla..... best pancakes I have ever had....and by the way, froze the leftovers and popped them in the toaster...came our great!
I made these for my husband's birthday yesterday and they turned out great. I didn't have buttermilk so I used 1/2 vanilla yoghurt and 1/2 skim milk (healthier that way too). I added blueberries to some pancakes, chocolate chips to some and nothing to the others and they were all yummy! I was a little concerned though about the amount of butter. I think next time I'll try to cut down the butter and sub some applesauce instead.
Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Whole Wheat Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 266
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