Thursday, May 29, 2008
Whole Wheat Pancakes
From called The Food You Crave: Luscious Recipes for a Healthy Life
Prep time: 5 minutes
Griddle time: 10 minutes
Makes: 12 or so
¾ cup all-purpose flour
¾ cup whole wheat or whole grain pastry flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
1 cup low fat buttermilk (and since I rarely have any on hand, I just add the juice of 1 lemon to enough milk to make a full cup of liquid)
¾ cup non fat milk
1 tbsp honey
¼ tsp vanilla extract
1. In a large bowl whisk together the flours, baking powder, baking soda and salt.
2. In a medium bowl, beat together the eggs, buttermilk, milk, honey and vanilla.
3. Prepare a non stick griddle or skillet and preheat over medium-low heat (I have a Griddler and set the heat at 350°F/170°C).
4. Stir the wet ingredients into the dry, mixing only enough to combine. The batter will be somewhat lumpy. Use a ¼ cup measure to pour the batter onto the griddle or pan. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top.
Keep the pancakes in a 200°F/93°C oven to keep them warm while you do the rest of the batches.
Ellie serves them with strawberry sauce (I didn't have any so I whipped up a batch of Blueberry Sauce instead), but truthfully...I prefer mine with nothing but a little maple syrup.