Alton Browns Fluffy Whole Wheat Pancakes Food

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PERFECT, FLUFFY 100% WHOLE WHEAT PANCAKES



Perfect, Fluffy 100% Whole Wheat Pancakes image

Make and share this Perfect, Fluffy 100% Whole Wheat Pancakes recipe from Food.com.

Provided by theforeignland

Categories     Breakfast

Time 30m

Yield 8-12 small pancakes, 3-4 serving(s)

Number Of Ingredients 6

1/2 cup whole wheat flour
1/4 cup plain nonfat yogurt
1/4 cup low-fat milk
1 egg
1/2 teaspoon baking powder
1/2 teaspoon baking soda

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.

Nutrition Facts : Calories 112.2, Fat 2.3, SaturatedFat 0.8, Cholesterol 63.4, Sodium 319, Carbohydrate 17.3, Fiber 2.1, Sugar 2.8, Protein 6.6

FLUFFY WHOLE WHEAT PANCAKES



Fluffy Whole Wheat Pancakes image

Even Using 100% whole wheat flour these are light and Delicious. You won't miss using All Purpose flour, I promise! Detail, details: Benefits: 30% Lower glycemic load, 25% more protein, 40% less inflammation factor rating, 500% more Fiber! http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5744/2 http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5745/2 Topping found here: http://www.food.com/recipe.do?rid=rz.314472 - You can use soy milk if you like. - Unless you are Vegan don't skip on the Egg (yolk), it's a chemical thing. - If you cut the recipe in half, still use one egg. - It may seem tempting to not add the oil either, but again - unless it's a health thing, you can chemical reactions. You also don't have to use oil/spray on the griddle if it's non-stick this way. - Try substituting some Whole-Grain Corn meal for flour and removing vanilla for corn cakes! - I also add salt & Garlic (remove vanilla) to make dinner cakes!

Provided by BekaWild

Categories     Breakfast

Time 40m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 9

1 1/4 cups whole wheat flour (I use Gold Metal )
4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon honey (or sugar if you like)
3/4 cup skim milk
1/2 cup water
1 egg
2 tablespoons vegetable oil
1 tablespoon pure vanilla extract

Steps:

  • 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.

"INSTANT" PANCAKE MIX



Keep Alton Brown's "Instant" Pancake Mix in the cupboard and just add eggs, buttermilk and butter for easy pancakes any day of the week, from Food Network.

Provided by Alton Brown

Yield 3 batches of pancakes (12 pancakes)

Number Of Ingredients 11

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Steps:

  • Combine all of the ingredients in a lidded container. Shake to mix.
  • Use the mix within 3 months.
  • Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
  • Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
  • Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
  • Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
  • Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
  • Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
  • Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

EASY WHOLE-WHEAT PANCAKES



Easy Whole-Wheat Pancakes image

Simple, quick recipe, makes good pancakes. Can easily be made more healthy by using all whole-wheat flour and replacing the oil with applesauce.

Provided by jenrink

Categories     Breakfast

Time 7m

Yield 10 pancakes, 3 serving(s)

Number Of Ingredients 8

1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup 1% low-fat milk
2 tablespoons cooking oil (melted) or 2 tablespoons margarine (melted)

Steps:

  • Mix the dry ingredients together in a small mixing bowl. Mix the wet ingredients together in a different bowl (I sometimes add 1/2 teaspoons vanilla). Add the dry to wet ingredients all at once, still until blended.
  • Pour by 1/4 cup onto lightly greased griddle. Makes 10 pancakes.

Nutrition Facts : Calories 300.3, Fat 12.1, SaturatedFat 2.3, Cholesterol 74.6, Sodium 496.4, Carbohydrate 39.5, Fiber 3, Sugar 8.7, Protein 9.7

LIGHT & FLUFFY WHOLE WHEAT BUTTERMILK PANCAKES



Light & Fluffy Whole Wheat Buttermilk Pancakes image

Whole wheat & fluffy?--Yes! I couldn't believe it either until I tried it. I'm not sure if it was because I milled my own wheat or not, but I'll be making this as my standard pancake recipe now.

Provided by Maddison

Categories     Breakfast

Time 20m

Yield 8 Pancakes, 4 serving(s)

Number Of Ingredients 8

1 egg
1 cup whole wheat flour
1 cup buttermilk
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • Beat egg until fluffy.
  • Add remaining ingredients, mix only until smooth.
  • Makes 8 (4 inch) pancakes.
  • Really good and healthy!

Nutrition Facts : Calories 217.3, Fat 9.3, SaturatedFat 1.7, Cholesterol 49, Sodium 621.5, Carbohydrate 28, Fiber 3.2, Sugar 6.2, Protein 7.6

WHOLE WHEAT PANCAKES



Whole Wheat Pancakes image

These are SO delicious - the honey & whole wheat give them a wonderful flavor. Hope you'll enjoy them as much as we do!

Provided by WJKing

Categories     Breakfast

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon honey
3 tablespoons oil
1 cup buttermilk
2 large eggs

Steps:

  • Stir honey& oil together in a bowl.
  • Add milk& eggs& beat well.
  • Mix dry ingredients into the liquids until flour is moistened.

INSTANT PANCAKE MIX (AND INSTANT PANCAKES) BY ALTON BROWN



Instant Pancake Mix (And Instant Pancakes) by Alton Brown image

This is from Alton Brown. The BEST pancake recipe I've used and it is a regular favorite. *****NOTE**** There are actually TWO recipes here. One for a batch of mix and one to make a batch of pancakes from 2 cups of the pancake mix.

Provided by -JoeB

Categories     Breakfast

Time 30m

Yield 12 pancakes

Number Of Ingredients 10

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
1/2 cup butter, for greasing the pan
2 cups fresh fruit, such as blueberries, if desired (optional)

Steps:

  • For the Mix:.
  • Combine all of the ingredients for the MIX in a container with a tight fitting lid.
  • Shake to mix.
  • For the Pancakes:.
  • Whisk together the egg whites and the buttermilk in a small bowl.
  • In another bowl, whisk the egg yolks with the melted butter.
  • Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.
  • Pour the liquid ingredients on top of 2 cups of the pancake mix.
  • Using a whisk, mix the batter just enough to bring it together.
  • Don't try to work all the lumps out.
  • Check to see that the griddle is hot by placing a few drops of water onto the griddle.
  • The griddle is ready if the water dances across the surface.
  • Lightly butter the griddle.
  • Wipe off thoroughly with a paper towel.
  • (No butter should be visible.) Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired.
  • When bubbles begin to set around the edges of the pancake, and the griddle-side of the cake is golden, gently flip the pancakes.
  • Continue to cook 2 to 3 minutes or until the pancake is set.
  • Serve immediately or remove to a towel-lined baking sheet and cover with a towel.
  • Hold in a warm place for 20 to 30 minutes.

Nutrition Facts : Calories 366.6, Fat 13.3, SaturatedFat 7.9, Cholesterol 67.4, Sodium 967, Carbohydrate 52.1, Fiber 1.7, Sugar 4.3, Protein 9

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