Whole Wheat Pancakes
4 portions
25mOver the years, this has become my go-to pancake recipe. The whole wheat flour makes for a filling pancake that doesn't leave you needing a nap after. I mean, you may still want a nap, but you won't need it.
What you will need
2 ½ cups Buttermilk
2 Tbsp Butter
2 cups Whole Wheat Flour
8 oz. Pure Maple Syrup
1 Tbsp Baking Powder
(Nutritional facts 267 calories, 3.43 g fat, 55.12 g carbohydrates, 6.34 g protein, 2 mg cholesterol, 487 mg sodium)How to cook
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Melt the butter, either in a saucepan or by microwaving in 30-second burst until liquified.
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Crack the eggs into a medium-sized mixing bowl and scramble them.
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Add the buttermilk and mix it up.
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Whisk in the melted butter.
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Place the flour in a large mixing bowl.
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Add the salt.
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Add the baking powder.
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Stir the egg and buttermilk mixture into the flour. Mix just until the liquid is fully incorporated. It's ok if there are some clumps. The batter should be a little thicker than your average pancake batter. Add a little milk or buttermilk if it's too thick to spread.
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Melt plenty of butter in a skillet over medium heat. Pancakes cook best on cast iron or nonstick.
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Pour about 1/4 cup of batter into the melted butter. If you like a more uniform pancake, you might need to spread the batter out a little with a spatula. This thick batter won't really spread in a perfect circle on its own.
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When bubbles begin to form in the surface of the batter on the outer edge, flip the pancake gently.
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Cook long enough to brown the bottom and cook the batter through.
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