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Whole Wheat Pancakes

January 26, 2013

Whole Wheat Pancakes

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Whole Wheat Pancakes
Serves 4-6
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Egg, Milk, Wheat
Dietary Vegetarian
Meal type Breakfast
Misc Freezable, Pre-preparable
From book adapted from Mad Hungry by Lucinda Scala Quinn

Ingredients

  • 1/2 cup whole milk yogurt
  • 3/4-1 cups whole milk
  • 1 tablespoon honey
  • 1 Large egg
  • 1 1/4 cup white whole wheat flour (I used King Arthur brand)
  • 1 teaspoon coarse salt
  • 2 1/4 teaspoons baking powder
  • 3 tablespoons butter, melted (plus additional for brushing griddle)

Note

The pancakes can be held for half an hour or so in the 200 degree oven.  Leftover pancakes can be frozen or wrapped in wax paper (I layer them in the wax paper so they are separate) and stored in the refrigerator.  I reheat them in a low toaster.

Directions

Step 1
Place a baking sheet in the oven and preheat to 200 degrees. Preheat a cast iron griddle over medium-low to medium heat (temperature may need to be adjusted as you cook the pancakes.
Step 2
Combine the yogurt, whole milk, honey, and egg thoroughly with a whisk. I did this right in my measuring cup.
Step 3
Whisk the flour, salt, and baking powder together in a large mixing bowl. Add the liquid ingredients and the melted butter and whisk until all the flour is incorporated.
Step 4
Lightly butter the griddle. Ladle the pancake batter onto the griddle (I used a 1/4 cup ladle). Unlike white flour pancakes, these don't always "bubble" on top when they are ready to be flipped, so I check them from time to time by lifting the edge with a spatula. When they are lightly browned on bottom, carefully flip and cook until brown on the other side. As the pancakes are done, remove to the preheated oven while you finish cooking the rest of the batter.
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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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