MRS. BROWN: Whole wheat pancakes sound like such a good idea, don’t they? But how many times have you eaten a whole wheat pancake that felt like a brick in your stomach? Or like a dog’s rubber chew toy in your mouth? Eww! This recipe makes tender, delicious whole wheat pancakes every time. Just make sure you don’t over stir in step 3 and you’ll be crowned Pancake Princess after just one breakfast!
ABBIE: I sort of messed these up when I first made them. They were way too thick. I’m pretty sure that I packed the flour into the cup measure, so it ended up being more like three heaping cups of flour, than three cups. Please, learn from my mistakes!
MRS. BROWN: To keep your flour from getting packed tightly in the measuring cup, don’t scoop it directly with the cup. Instead, use a spoon to get the flour into the measuring cup. If something goes wrong and you find your pancake batter is too thick like Abbie did, it is okay to add a little more milk, as long as you do it right away and don’t stir too vigorously. The baking powder will start working immediately and you want to make sure you don’t stir all the good air bubbles out of the batter!
100% Whole Wheat Pancakes
Ingredients
3 c. white whole wheat flour
2 teaspoons salt
6 tablespoons sugar
3 1/2 teaspoons baking powder
4 eggs
6 tablespoons melted butter
2 1/2 cups milk
extra butter for greasing the griddle
Instructions
Mix together flour, salt, sugar, and baking powder.
Separate eggs yolks and egg whites. Put the egg whites in a clean bowl, and add the yolks to the milk.
Stir together the milk and yolks. We use farm eggs so the yolks are a deep yellow-orange.
Beat the egg whites until peaks form.
Pour the yolk/milk mixture into the flour mixture, stir slightly, then pour in melted butter. Be careful not to over stir!
When the flour is mostly absorbed but you still have a bit visible, pour in the egg whites. Fold them in gently, and again, don’t overdo the stirring, or you will end up with rubbery pancakes!
Heat the griddle or pan, and put some butter on it spreading it as it melts.
When the butter is bubbly, pour batter on the griddle to the size you like. We find ladles make this process very easy. Try to keep the pancakes from touching each other so that they are easier to flip.
Watch the tops of the pancakes. You’ll begin to see bubbles. When the bubbles start to pop, it’s time to flip the pancakes.
Gently slip your spatula under the pancake and lift. A quick turn of the wrist will flip the pancake. Don’t worry if it makes a mess, you’ll get the hang of it with practice. If you end up getting raw batter on on already cooked side of another pancake, just flip it over again and let the raw part cook.
On the second side, you won’t have a specific visual indicator, so after a bit, lift the bottom and peek underneath to see if it is done.
Serve pancakes right away with butter and maple syrup. Yum!
If you make extra (we like to!) cool them on a cooling rack, then freeze them. Just pop in them in the toaster or microwave to reheat.
How do you like to eat your pancakes? Share in the comments!
