In the last few months I’ve had a major craving for pancakes. Thick fluffy pancakes. The problem was, we didn’t have any maple syrup. Not every grocery store here carries syrup and somehow I would always forget to grab a bottle when I was at a store that did. When I finally remembered to pick some up, the first thing on my agenda was a big batch of pancakes.
Having a fresh bag of whole wheat flour I decided to go the whole wheat pancake route. Wheat pancakes can be really dense but I was very pleasantly surprised with how light and fluffy these pancakes were! Plus I just love the flavor the wheat gives them.
I also want to mention that I made the full batch, just so I could freeze some for later. The frozen pancakes went right from the freezer to a preheated oven and were just as good as fresh after about 10-15 minutes. Perfect, quick, weekday breakfast!
Fluffy Whole Wheat Buttermilk Pancakes
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1 tablespoon vegetable oil
1 large egg
1 large egg white
Preheat oven to 200 degrees F and place a large platter in the oven.
In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. In a liquid measuring cup, stir together the buttermilk, vegetable oil, egg, and egg white. Create a well in the middle of the dry ingredients. Pour the liquid into the well and stir to combine, just until moist.
Heat a non-stick griddle over medium heat and spray with cooking spray. When a drop of water sizzles and bounces on the griddle, it’s ready. Spoon 1/4 cup of batter on to the hot griddle. When the tops are bubbly and edges look done, carefully flip over and cook until golden brown. Place pancakes in warm oven and repeat with the rest of the batter.
Serve with pats of butter and warm maple syrup.
Source: Cooking Light April, 2002 via My Recipes
PS. Will you just look at the size of these giant grapes?!?!