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Whole Wheat Buttermilk Pancakes

I love to have pancakes for breakfast—usually on weekends, but I like to use whole grains. I also love buttermilk pancakes, so I decided to combine the two and came up with this recipe for whole wheat buttermilk pancakes. What I love about these pancakes, other than the wonderful flavor, is that even though they are so tender they won’t fall apart even when drenched with syrup. I hate it when I can’t even get a fork full of pancake without it falling apart on my plate.

I grind my own wheat—soft white wheat for pancakes, cookies, quick breads, etc., as opposed to hard white wheat, which I use for baking bread. The soft white wheat is too low in gluten for bread, though it’s less expensive. The shelf life is about ten years—not as long as the hard white wheat, which is 20 years plus. You can purchase white whole wheat flour at the market, if you don’t grind your own.

If you don’t have any buttermilk, you can make your own using a tablespoon of white vinegar per cup of milk, or you can just use regular milk and substitute baking powder for the baking soda.

Either way, whole wheat pancakes are delicious! I always make more than I eat for breakfast and store the cooled pancakes in a zip-lock bag for tasty, nutritious snacks (see below).

Whole Wheat Buttermilk Pancakes

For 7  four-inch pancakes:

1 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon sugar
2 tablespoons canola oil
1 cup buttermilk*
1 egg, slightly beaten

Mix flour, baking soda, and sugar in bowl. Add oil, beaten egg and buttermilk. Whisk just until dry ingredients are thoroughly mixed. Fry on hot griddle, turning when bubbles appear around edges. Serve with butter and warm syrup.
Recipe can be easily doubled or tripled.

* Substitute: 1 tablespoon white vinegar to 1 cup milk. Let stand a few minutes and then add to other ingredients.

Snacks:

Butter and sugar: Spread butter on a pancake, sprinkle with sugar, roll up and eat. Yes, these pancakes roll without breaking apart.
Butter and jam: Spread butter and jam on a pancake, fold over and eat. Yes, you can spread soft butter on these pancakes without tearing them apart.
PB&J: Spread peanut butter and jam or jelly on a pancake, fold over and eat.

Cook’s Tip: Make a double batch and freeze between sheets of wax paper in a freezer zip-lock or between two sheets of Freezer Press & Seal. Be sure to press out as much air as possible. Use within 1-2 months for a quick and nutritious breakfast.


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This entry was posted on Monday, October 25th, 2010 at 6:17 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

2 Responses to “Whole Wheat Buttermilk Pancakes”

  1. I had whole wheat pancakes with blueberries in them at Denny’s the other day. I had never tried whole wheat pancakes before. They were really good. I’ll have to try your recipe!

    • kathy says:

      I’ve always loved whole wheat pancakes, but when I tried substituting buttermilk for regular milk and substituted baking soda for the baking powder, I found I liked them even better!

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