Sunday, August 03, 2014
Back to Basics 29 - Whole Wheat Buttermilk Pancakes
These pancakes have become my new favorite. They are fluffy, sweet and filling. They're also a great blank canvas so you can add anything inside or on top of them.
-1 1/2 cups of whole wheat white flour, or whole wheat pastry flour.
-2 teaspoons of baking powder
-1/4 teaspoon of baking soda
-1/4 teaspoon of kosher salt
-1 large egg, preferably at room temperature
-1 1/2 cups of buttermilk
-2 tablespoons of canola oil
-1 tablespoon of sugar
-1 teaspoon of vanilla extract
-Mix the flour, baking powder, baking soda and salt in a bowl.
-In a separate bowl, combine the egg, buttermilk, oil and vanilla extract. I just do it right in the measuring cup that I used to measure the buttermilk.
-Add the wet ingredients into the dry. This is when it is crucial to not overmix. Whisk this mixture JUST until it has come together, you may even have a little bit of flour that hasn't been incorporated. This is ok. Let this sit for about 10 minutes.
-While your batter is resting, heat your griddle over medium heat. You can use an electric griddle or a skillet. I like griddles because I can do a lot of pancakes all at once. Coat the griddle with nonstick spray, butter or coconut oil. Once the 10 minutes are up on the pancake, start placing them on the griddle. You want to use a 1/4 measuring cup and don't stir the batter too much.
-Cook them until you see the edges starting to get a little gold and dry, you'll also see some bubbles on the surface of the pancakes. This should take 2-4 minutes depending on your stove.
-Flip them and cook for another 2-4 minutes.
-Once they're done, respray the griddle and do the same for the rest of the batter.
-You can put all of them on a plate and just go to town. I wouldn't recommend this but I also would admire you if you did. You daredevil.
-You can serve them right away if you have a lot of friends over having breakfast, if you don't you have a couple of options:
-You can keep them warm in the oven by putting a wire rack over a baking sheet, with your oven turned on the lowest setting. This will allow you to get a head start and not rush because you just woke up and who needs rushing?
-You can also freeze these, just let them cool completely on a plate or a wire rack. Then, wrap each pancake with plastic wrap and then wrap 2 of them in aluminum foil. This way you can take out one serving of pancakes and they won't be stuck together.
You can add bananas, chocolate chips (Banana-Chocolate Chip Pancakes), blueberries or pumpkin puree to this batter. You can add cinnamon to the batter and then top it with some sauteed apples (Cinnamon Apple Pancakes). You can even make a berry sauce (Strawberry Sauce) and use that instead of maple syrup. The possibilities are endless. What is NOT endless is your love of pancakes so get in the kitchen and go make some!
Serving Size: 6 servings, makes 12 pancakes. 2 pancakes per person.
Nutritional Info: 189 calories per serving, 6g total fat, 1g sat and 3g mono, 33mg cholesterol, 28g carbs, 2g added sugar, 5g total sugar, 7g protein, 3g fiber, 388mg sodium, 145mg potassium.