Fluffy Whole Wheat Pancakes

Recipe by BekaWild
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift DRY ingredients: Flour, Powder, & Salt into bowl. Use the whisk to push it through the Sieve.
  • Make a well (hole) in the middle of the dry ingredients.
  • Pour all the WET ingredients: Honey, Milk, Egg, Oil, & Vanilla into that well.
  • DO NOT OVER MIX - it should only take about 20-30 strokes. Here's how:
  • Beat only the WET ingredients for a few strokes.
  • Gradually add in the DRY ingredients, pulling just the edges into the center well.
  • Keep doing this until all the DRY is incorporated into the WET and you have a batter.
  • KEY: Let the batter sit for at LEAST 10min, 15 is better.
  • Heat griddle to 350F - On a normal stove this is MEDIUM heat. If you have a knob with numbers 1-10, Medium is about #4.
  • When you know griddle is hot, and batter has sat long enough ladle batter onto the hot surface.
  • I suggest doing only 1 at first to see how much it spreads. No one likes Butt-Cheek Cakes ;).
  • Let the cake cook for about 1-2min (it's fast, I know!).
  • When the edges have solidified and there is less steam escaping it is ready to flip.
  • Pancakes WILL TELL YOU when they are ready to be flipped. If it doesn't release on its own - it's not ready.
  • Once flipped it should only cook about 1 more min - but 2 is fine.
  • Place cooked cakes on damp paper/dish towel in a warm oven, covered.
  • Repeat for the rest of the cakes.
  • If setting a 2min timer works for you, do that - so shame is playing it safe ;).
  • Pair with Strawberry Balsalmic Topping ! http://www.food.com/recipe/strawberry-balsamic-topping-sweet-savory-475098.
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