Caught a rain storm with my cell phone earlier in the summer,turn it up, you can hear thunder.
The temperature dipped considerably last night and we’ve had a steady rain for most of the day. Suddenly pancakes sounds delicious. But not just any pancakes. I wanted whole wheat pancakes. They are fluffy, hearty, nutty and sweet, and that sounded just right.
Making whole wheat pancakes can be tricky – I don’t want them to be heavy and dry, I still want light and fluffy. The recipe below serves that up:
Fluffy Whole Wheat Pancakes
Beat together until light and frothy:
- 1 egg
- 1 cup milk
- 2 tbsp vegetable oil
- 1/2 cup whole wheat flour
- 1/2 cup unbleached flour
- 1 tbsp sugar
- 1/2 tsp salt
- 4 tbsp buttermilk powder
- 1 tablespoon baking powder
Whisk dry ingredients into wet ingredients until just moistened, batter will be lumpy. Ladle into a hot, well oiled skillet or griddle. [Reduce heat to medium after it has heated up because these brown quickly.]
While with white flour pancakes you’d wait to see bubbles on the top of pancakes to flip them, you don’t want to do that with these. As soon as the bottom is golden, flip. And as soon as the bottom is again golden, remove.
This keeps them from being too dry. It’s a bit of a balancing act – you want to make sure they aren’t runny, but you also don’t want to over cook. As soon as the center bounces back they are ready to remove.
Top with butter and real maple syrup. Yum.
It was the perfect dinner tonight.