What: Whole Wheat Pancakes
Rating: 9
Non-Quantifiable Rating: Breaking News: Mrs. Butterworth breaks up with Hungry Jack and elopes with my pancakes.
I hate to be the one to bring down an industry, but I vote that we all collectively agree to quit buying pancake mix. We must have reached a point of serious cooking-phobia if it has become worth it to drop four bucks on a box of pancake mix (into which you still usually have to add some combination of eggs, oil, or milk).
These pancakes are ridiculously easy, and you probably already have the ingredients in your kitchen. And I haven't even come to the best part: They are mind-bogglingly (not a word) delicious and healthy! If you are still convinced that "whole wheat" equals cardboard, you clearly haven't tried these (or my whole wheat bread).
So put down the bright yellow box, and start cooking them from scratch. After trying these light, fluffy, heavenly little cakes, you'll never go back.
WHOLE WHEAT PANCAKES (adapted from recipezaar.com)
Serves 4-6 (or two of me)
- 1 c. whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tablespoon honey
- 3 tablespoons oil
- 1 c. buttermilk (you can make your own cup of buttermilk by pouring 1 tablespoon of white vinegar into a
one-cup measuring cup and filling it up to the top with regular milk. I used vanilla soymilk and they were
extra sweet and rich).
- 2 large eggs
DIRECTIONS:
1) Stir oil and honey together in a bowl.
2) Add milk and eggs, and beat well.
3) In a separate bowl, mix together dry ingredients well.
4) Fold dry ingredients into wet ingredients. Don't overstir - just until the flour is moistened.
NOTE:
- This makes a very thick batter. Don't be tempted to thin it out - it is supposed to be thick. This works best when you make smaller pancakes because they will puff up nice and thick and if you use too much batter, they won't cook through the middle before the outsides burn.
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