Thursday, August 22, 2013

Come on, I've never posted whole wheat buttermilk pancakes?

Searching, searching and checking again but I'm pretty sure I've never shared my favorite pancake recipe with you.  I've got some fancy versions on here, but not the straight up, good every time and sure you can make them fancier pancake recipe I've been making since I first saw the recipe in Cooking Light in 2002.  I haven't changed it much over the years.  Why reinvent the wheel?  We had some pretty yummy pancakes in St. Kitt's on the beach (beaches and pancakes seem a little counterintuitive, buy hey...) and we deduced the secret ingredient was most likely cinnamon so there's the big change and we made that one back in 2008.  So you're probably thinking a couple of things right now.  Here's one possibility:  who eats carbs and wheat flour in this paleo crazy world?  Balanced people who are thankfully not Celiac.  Or another possibility:  who has time to make pancakes?  Well, you do.  They are super fast.  You could mix all the dry ingredients the night before and then just measure the buttermilk and whisk in the oil, egg,  and egg white while you heat your griddle pan.  Or you could do what I do:  get hungry for pancakes, make them at some random time like after dinner or an hour before bedtime or whenever and then freeze them in portioned ziplocs to reheat the next time you want pancakes.  Even if it's the next morning that you're going to pop them in the microwave, freeze them.  They stay lighter that way.  Don't ask me why.  I don't have all the food science answers, but I'm guessing the peak of puffiness is when heat is added to the powder, soda and buttermilk equation and so freezing them while still warm might preserve the puffiness.  Sounds scientifically plausible, so we'll go with that.

Treat your family or just yourself to pancakes every now and then.  You see what goes in them.  All things you can pronounce.  Nothing scary or tricky (well, you might not keep buttermilk but you can easily find it).  You can drop some blueberries, chocolate chips or banana slices on them after you pour them out on the griddle.  I even like to use one of those options and then a nutty crunchy thing like grape nut flakes or granola to be all fancy.  Or just whip up a little fruit compote (some frozen berries and a tablespoon of sugar heated and stirred until the liquid is reduced and a little thickened which really takes all of about 5 minutes).  You know real maple syrup is always good too.

Whole Wheat Buttermilk Pancakes

3/4 C all-purpose flour (I like King Arthur unbleached all-purpose flour)
3/4 C whole wheat flour (I like KA white whole wheat flour)
3 T sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 to 1tsp cinnamon (optional)
1 1/2 C lowfat buttermilk
1 T vegetable oil (I use Smart Balance)
1 egg
1 egg white
more vegetable oil for the griddle

Whisk together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl.  Measure buttermilk and whisk in oil, egg and egg white.  Pour buttermilk mixture into flour mixture and whisk together just until moist.

Heat a griddle or nonstick skillet over medium heat.  Brush with some cooking oil (sometimes I use butter, but it can get too hot and then your pancakes aren't all pretty and golden).  Do that trick where you drop a drop of water on the pan and if it "dances" it's hot enough.  Pour or spoon batter onto pan (you decide how big or small, it makes no difference).  When the tops of the pancakes are covered with bubbles and the edges look set, flip the pancakes and cook just a bit more (a minute or so) until both sides are golden.  I usually heat my oven to 200 degrees and put the finished pancakes on a baking sheet until all of them are made.  So they are all warm and ready to eat or freeze.

Serves 4

No pancake pictures today, so here's a hilarious photo of our cat and our kitten.


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