100 Whole Wheat Harvest Pancakes Food

100% WHOLE WHEAT HARVEST PANCAKES

Steps:

• Combine whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg in a mixing bowl, ideally one with a lip for pouring the batter later. Mix with a fork or whisk.
• Combine milk, eggs, banana, oil, and vanilla extract in another bowl. Beat together using a hand mixer until frothy.
• Heat a griddle or frying pan to 350 to 375 degrees F (175 to 190 degrees C), depending on altitude.
• Pour milk mixture over the flour mixture and mix until just combined and most lumps have incorporated into the batter. Fold in apple. Let batter rest for 5 minutes.
• Pour or ladle 1/3 cup of batter onto the griddle. Cook until edges are dry and bubbles form on the edges, 2 to 3 minutes. Flip and cook until bottom is golden brown, about 2 minutes more. Repeat with remaining batter.

100% WHOLE WHEAT PANCAKES

Steps:

• Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
• Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

PERFECT, FLUFFY 100% WHOLE WHEAT PANCAKES

Steps:

• Sift whole wheat flour into a large bowl. Add baking powder and baking soda and mix well.
• In another bowl, mix the yogurt, milk and egg together well.
• Add the wet mix to the dry mix and stir to make sure all ingredients are incorporated well.
• Leave the batter to rise for 10-15 minutes. This will let the yogurt and baking soda react and bubbles should start to appear.
• Grease a non-stick skillet and heat it up. Turn the heat down to medium before cooking the pancakes.
• Use about 1/8 cup batter for a small, 3-4" pancake. Cook until the edges of the pancake are slightly browned before flipping. Cook the other side until done.
• Adjust heat and/or regrease skillet if needed. Serve with toppings.

100% WHOLE WHEAT LOW FAT PANCAKES

Steps:

• Depending on your preference (see description above) blend/mix all ingredients except fruit.
• Heat pan on medium till drop of water "dances" in pan.
• Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan (I've done both adding to batter and adding to individual cakes and this works best for me, fruit tends to sink to bottom of bowl but both ways are acceptable).
• When bubbles appear on surface and begin to "sink" flip and cook on other side until brown.
• Note: if you are using a good non-stick pan it is not necessary to use oil in the pan!
• Repeat with remaining batter until all gone.
• Serve with favorite topping i.e., fruit, syrup, jam etc.

COPYCAT IHOP HARVEST GRAIN & NUT PANCAKES

Steps:

• Lightly oil a skillet or griddle, and preheat it to medium heat.
• Grind the oats in a blender or food processor until fine, like flour.
• Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
• In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
• Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
• Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.