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Monday, June 13, 2016

100% Whole Wheat Pancakes

 Hello friends!
Today I’m going to share with you my MOST FAVORITE 100% Whole Wheat Pancakes recipe!

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It is our go-to recipe for Saturday morning pancakes. Yum! Are you ready? Let’s do it!
Ingredients list:
2 cups 100% whole wheat flour (I grind my own, but you could use store-bought.)
2 cups fresh buttermilk (find it the refrigerated milk section).
¼ tsp salt
1 tsp baking soda
¾ tsp baking powder
½ cup oil (olive oil or canola)
2 eggs

How to do it:
Mix the wet ingredients and add the dry ingredients (you could mix the flour with the spices and then add it to the wet mix, but I never do that—I’m too lazy!). You may add an extra ½ cup of buttermilk if you think the batter is too thick. But remember that you want it to be thick. Fresh buttermilk is naturally thick and that’s the key ingredient to these amazing pancakes!
Mix fully to combine. Do not overmix.

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Get your griddle or skillet heated up to medium or medium/high (depends on your stove) and make your pancakes! I use a 1/3 cup measuring cup to scoop out the mix and pour on the skillet (the mix will be VERY thick!).

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Let them cook on one side for a few minutes (resist the temptation of poking/flattening your pancakes!) and then turn them with a spatula and cook the other side.
And that’s it! Next time I make them I’m planning on doing a short video so you can see how I cook them. I always learn better when I can see things being done!

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As far as the whole wheat flour goes, I like to buy whole white wheat kernels and grind them up (FYI-whole white wheat flour is NOT the same as white flour). I love my Nutrimill wheat grinder for this task. For pancakes, I prefer this type of wheat over the red wheat that has more of a “wheaty” flavor. But I’ve used both with this recipe and they always turn out delicious! Even my brother in law who’s not a big fan of whole wheat thinks they are fabulous!
I like to use 100% pure maple syrup as my topping--and butter, of course!--but you may put on them whatever you want!

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Let me know if you have any questions about this recipe. I love it so much and I hope it becomes your favorite too!

X0,
Beverly

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