I doubled the recipe and just used four cups of whole wheat flour, no white (I was out of wheat germ so just made up the difference with whole wheat flour). The only other change I made was to use sucanat instead of brown sugar, and sour milk instead of buttermilk, since that's what I had. My first bite was gross, but I quickly realized I'd forgotten the salt. Oops. I added it to the rest of the batter, and these were definitely some of the best whole wheat pancakes ever. Very tender, delicious with butter and maple syrup. You won't even miss the white flour if you skip it.
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I doubled the recipe and just used four cups of whole wheat flour, no white (I was out of...