Whole Wheat Pancakes

SUBMITTED BY: jen PHOTO BY: GodivaGirl

"These are very light and tender pancakes. These pancakes are excellent with maple syrup."

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 4 to 5 servings

USMETRIC

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INGREDIENTS

1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons brown sugar
1 teaspoon salt
5 1/3 tablespoons unsalted butter
2 1/2 cups buttermilk
2 eggs, beaten
3 tablespoons unsalted butter

READ REVIEWS (133)

DIRECTIONS

In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.
Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.
Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.
Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 1, 2003 by CORBALEYSK

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.

10 users found this review helpful

Reviewed on Apr. 29, 2003 by James A. White

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!

8 users found this review helpful

Reviewed on Sep. 6, 2006 by CD

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.

7 users found this review helpful

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