Prep 20 mins
Cook 15 mins
Just because you’re trying to be healthy doesn’t mean you should have to abandon all of your favorite foods, right? Here we doctor up pancakes by using whole-wheat flour and oats, for cakes that are still fluffy yet have a satisfying chewiness that’s actually good for you—sort of.
- 1 cup cake flour
- 1⁄4 cup whole wheat flour
- 1⁄4 cup old fashioned oats (not instant)
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup milk
- 1⁄4 cup butter
- 1 large egg
- 1. Whisk together flours, oats, baking soda, and salt in a large bowl until evenly combined; set aside.
- 2. Whisk together milk, melted butter, and egg in a medium bowl until combined. Make a well in the flour mixture and add the milk mixture. Stir until just moistened, about 40 strokes. Set batter aside to rest while the griddle heats, but don’t let it rest longer than 10 minutes.
- 3. Heat a large, seasoned cast iron skillet, frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a few drops of cold water in it: If the water bounces and sputters, the pan is ready; if it evaporates instantly, the pan is too hot. Using a paper towel, rub the pan with vegetable oil.
- 4. Ladle batter into the pan: 1/2 cup for large (6-inch) pancakes, or 1/4 cup for smaller (4-inch) pancakes. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook on the other side until bottoms are golden brown, about 2 minutes. Serve immediately.