Featured Recipe: Whole Wheat Pancakes
 
 
Adapted from “The America’s Test Kitchen Family Cookbook” (a MUST-HAVE for your kitchen library, by the way!)
Author:
Recipe type: Breakfast
Ingredients
  • 2 cups whole wheat flour
  • 2 tablespoons sugar (I think honey would be a great alternative”¦I’m going to try that next time)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 3 tablespoons butter melted
  • 2 cups buttermilk (or 2 C regular milk with 1 T lemon juice added, let sit for a few minutes)
Instructions
  1. Whisk together dry ingredients. In a separate bowl, whisk egg and butter, then buttermilk. Make a well in dry ingredients, add wet into well, whisk very gently until incorporated (a few lumps should remain). Don’t overmix.
  2. Cook pancakes over medium heat. Flip when bubbles start to appear. My batter was VERY thick, so I had to sort of “spread” the pancake a bit when I put the batter in the pan”¦and the little bubbles never popped by the time it was time to flip the pancakes, but I could see them forming when it was time to flip. (I wouldn’t thin out the batter with milk because I don’t think they’ll come out as fluffy.)
Recipe by This Week for Dinner at https://thisweekfordinner.com/featured-recipe-whole-wheat-pancakes/