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Whole-Wheat Pancakes Recipe

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This recipe for Whole-Wheat Pancakes, by , is from Generations of Good Eating: Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janis Richardson

Category:
Category:

Ingredients:  
Ingredients:  
2 cups whole-wheat four
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 1/4 cups buttermilk
5 tablespoons plus 2 teaspoons vegetable oil
2 large eggs

Directions:
Directions:
Whisk four, sugar, baking powder, baking soda, and salt together in medium bowl. Whisk buttermilk, 5 tablespoons oil, and eggs together in second medium bowl. Make well in center of flour mixture and pour in buttermilk mixture; whisk until smooth. Mixture will be thick; do not add more buttermilk.

Heat 1 teaspoon oil in nonstick skillet or electric griddle until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on the pan or griddle. Using a 1/4 cup dry measuring cup or 2-ounce ladle, portion batter into pan and spread each portion into 4-1/2 inch rounds. Cook until edges are set, the first side is golden brown, and bubbles on the surface are just beginning to break, 2-3 minutes. Flip pancakes and continue to cook until second side is golden brown, 1-2 minutes longer.

Serve pancakes immediately or transfer to wire rack in preheated oven. Repeat with remaining batter. Makes 15 pancakes

Personal Notes:
Personal Notes:
From Cook's Illustrated Magazine, July/August 2015

 

 

 

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