Here’s proof I don’t put all my trials and recipes on this web page. The past few weeks I tried to improve or make: lemon crinkle cookies, blueberry lemon muffins, whole wheat corn muffins and kiwi ice cream. All edible, but nothing fantastic. Nothing I would take to a potluck, over to someone’s house or give as a gift.
But after 3 years of making these pancakes, this recipe is by far my most favorite whole wheat recipe. EVER.
And here is a hint for restaurant-tasting pancakes: use malt instead of sugar. If you read the ingredients on some instant pancake mix boxes you won’t find sugar, but you will find malt. So whether you use this recipe or your own – try using malt instead of flour. I replace 3T of sugar with 1/4 cup of malt. You can find malt in the ice cream topping section or the hot cocoa section of the grocery store. King Arthur Flour sells malted milk as well and may be of higher quality… I haven’t tried it, but I know their flour is excellent. Plus, I can’t use honey right now in the pancakes since baby is still under 1 year old.
Tip: I wrote this recipe in permanent marker on my whole wheat flour container. After making them so much I don’t need it anymore.
100% Whole Wheat Pancakes
yields 10 pancakes (about the size of a tea cup saucer)
1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 Tbs. honey, or 3 Tbs. of sugar, or 1/4 cup of malt
1 cup buttermilk (or cheat like me and use 1 Tbs. of lemon juice and 1 cup milk)
3 Tbs. applesauce (or vegetable oil)
Options: 1/2 tsp. cinnamon, 1 tsp. vanilla, blueberries, chocolate chips, etc.
1. Heat griddle or electric skillet to 350 degrees. Or, heat large skillet on stove to medium/medium-high. Use butter to keep the pancake from sticking if using a pan that is not non-stick. Or use butter just for the fun of it. If using the cheating buttermilk method, make your milk and lemon juice mixture now. If not, skip to #2.
2. Whisk together whole wheat flour, baking powder and salt in large batter bowl. Also whisk in the sugar or malt if using that. Include cinnamon if using that option.
3. Add buttermilk, applesauce (or oil) and eggs (and honey if using that instead of sugar or malt). Include vanilla extract if using that option. I really didn’t taste a huge difference, but some people think they taste much better with it.
4. Mix well with whisk until just combined. Add blueberries, chocolate chips, etc. if you want at this point.
5. Pour a small saucer plate size dollop of batter onto the skillet. Once the pancake begins to bubble, flip. Cook another 2-3 minutes. Check and if both sides are golden brown, you’re done! Cover with a dish towel until serving.
For more experienced cooks, here is the shorthand to my directions. I usually write down the ingredients and then put on there:
Mix dry. Mix wet. Add wet to dry. Cook pancakes.