Whole Wheat Pancakes
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| 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. | |
