Sunday, March 10, 2013

Whole Wheat Pancakes

I very rarely order pancakes when I'm out for breakfast. I'm definitely not anti-pancake, but they're so easy to make at home and quite often turn out better. I also greatly prefer whole (or multi-) grain pancakes to those made with white flour, which are definitely harder to come by even in a wonderful food city like Madison. Fortunately for me, a big batch of these pancakes take very little time to make. Made entirely with whole grains, they're a bit denser than your average white flour pancake, but that makes them feel hearty and satisfying instead of heavy and cumbersome. They're absolutely delicious with the traditional butter and (real) maple syrup, but extras can also be repurposed with great success into breakfast sandwiches. If you have a little time and want to go the savory route, I recommend a bacon, egg, and cheese sandwich (dipped into maple syrup, of course). For something a bit healthier and more suited for breakfast on the run, a smear of almond or peanut butter with sliced bananas or apples in the perfect solution. Extra pancakes freeze wonderfully so investing the time for one generous batch of pancakes can provide breakfast for days. Whether you're gathering friends and family around the table for a feast or just want a freezer full of breakfasts at the ready, this recipe is the answer.


Whole Wheat Pancakes
adapted from Martha Stewart
makes about one dozen 4- to 5-inch pancakes, serving six

1 1/4 cups whole-wheat flour
1/4 cup wheat germ
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 cups low-fat buttermilk (I used powdered buttermilk, following the instructions on the package)
1/4 cup vegetable oil
2 large eggs, lightly beaten
Vegetable-oil cooking spray

1. Preheat oven to 200 degrees. Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, and eggs. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).

2. Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1/4 cup batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter.

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