Tuesday, December 14, 2010

Whole Wheat Pancakes

There are so many pancake recipes out there and this is one of the best we've found. It's healthy without having that "I'm so healthy but taste like cardboard" kind of flavor. Plus, making it in the blender is so great for pouring. --Mark


1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup wheat germ
1 1/2 tsp baking powder
1/2 tsp baking soda
2 T brown sugar
1 tsp salt
5 1/3 T unsalted butter
2 1/2 cups buttermilk
2 eggs, beaten
3 T unsalted butter


In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.

Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.

Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.

Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.


Use quick oats for wheat germ. Use raw sugar for brown. Use 1/3 cup applesauce for butter. Use less than the 2 1/2 cups buttermilk. (Use lemon juice/milk substitution--1 T lemon juice for each cup of milk). Throw in some flaxseed (1-2 T). Add 2 tsp. vanilla and cinnamon for more flavor. For milk, you can also use yogurt and milk (1/2 & 1/2). Hot grill/let batter stand a bit. Use pastry brush to brush oil onto the pan in shape of letter--impression on pancake!

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