Sunday, June 21, 2009

Whole Wheat Pancakes

Very predictably, my husband makes breakfast for our family every Saturday. Very predictably, he makes the same spread of food: scrambled eggs, bacon, and pancakes. He enjoys doing the cooking and the entire family reaps the reward.  We have used many different versions and varieties of pancakes over the years, but there is one clear favorite--just a simple, straight-forward, no-fuss whole wheat pancake.

This recipe yields a very small amount of batter. For our family of five, we typically quadruple this recipe. That gives everyone the opportunity to eat 'til their hearts content on Saturday, plus gives us plenty of leftovers to refrigerate for a quick and easy breakfast for throughout the rest of the week.


1/2 cup all-purpose flour or spelt flour
1/2 cup whole wheat flour
2 tablespoons granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk
1 large egg, separated
2 tablespoons unsalted butter, melted


1. Mix dry ingredients in medium bowl. Set aside.

2. Pour buttermilk and milk into Pyrex measuring cup. Whisk in egg white; mix yolk with butter, then stir into milk mixture.

3. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.

4. Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil. When water splashed on surface confidently sizzles, pour batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cake.

5. Cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat until batter is gone.

6. Serve with your topping of choice...ours is butter and real maple syrup!

Recipe from Cook's Illustrated

Yields: about 8 (3-inch) pancakes. Each pancake contains: Calories 117; Total Fat 4.0g; Saturated Fat 2.3g; Cholesterol 36mg; Sodium 242mg; Total Carbohydrates 16.7g; Sugars 4.7g; Protein 3.4g; Vitamin A 3%; Vitamin C 0%; Calcium 6%; Iron 5%
Click here for a printable version of this recipe.

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