Perfect Whole Wheat Pancakes
This recipe comes from the Tassajara Bread Book. I like whole wheat but I hate the heaviness of the finished recipe and usually halve it with white flour. This recipe defies all of that. They are so good. The genius who created this recipe should get a medal. I have used powdered milk in place of regular milk for this and found no difference. I'm saying 8 pancakes in yield, but it really varies on the size you like your pancakes. Additional note: you can substitute applesauce for the oil (use the same amount) and they turn out exactly the same with a lot less calories.
- Ready In:
- Mix dry ingredients together in a medium sized bowl.
- Add wet ingredients and mix together.
- Cook on a hot griddle.
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The texture is fine with these and I like the fact that they are whole wheat and easy to make. However the batter turns out very thin and runny and it spread out over my 12 inch pan to make one huge pancake. Naturally that made it a bit hard to flip. If I make this again I'll try cutting down on the liquid.Reply
I chose this because it had the simplest ingredients. I was hungry for pancakes and threw it together in a matter of minutes. I halved the recipe so only 1 egg instead of the 1.5 that was called for. They were a little crumbly, but it's probably because it's 100% whole wheat. I poured sugar-free syrup all over them and ate 'em up.Reply