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Vermont Kitchen Supply

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Whole Wheat Pancakes

Whole Wheat Pancakes

1 1/4 cups whole-wheat flour

1/3 cup cornmeal

6 tablespoons dried powdered buttermilk (cultured buttermilk blend)

1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon baking soda

3/4 teaspoon salt
1 1/2 cups water
2 large eggs

1/4 cup vegetable oil plus additional for brushing griddle



Make batter:
 Whisk together dry ingredients in a bowl, then add water, eggs, and oil and whisk until smooth. Let stand 5 minutes (batter will thicken). If batter is too thick to pour easily (whole-wheat flours vary in how much liquid they absorb), thin with additional water, 1 tablespoon at a time.

Make pancakes:
Brush a griddle or 12-inch skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake (a heaping large serving spoon works well) onto hot griddle to form 3- to 3 1/2-inch rounds. Cook until bubbles appear on surface and pop, edges are set, and undersides are golden, 45 seconds to 1 minute.

Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through, 45 seconds to 1 minute more. (Lower heat if pancakes brown too much before insides are cooked through.) Transfer pancakes to plates and brush griddle with oil between batches. Serve with warm syrup.

Makes 4 to 6 servings.