Nutty Wheat Pancakes Food

WHOLE-WHEAT PANCAKES WITH NUTTY TOPPING

Steps:

• Make the topping: In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium sized bowl. Add the wheat germ. Stir in the syrup and a pinch of salt and set aside.
• Make the pancakes: Put the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes. Set aside.
• In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk, 1/2 cup of the milk and honey. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined. If the batter seems too thick, add as much of the remaining 1/4 cup milk as necessary.
• Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 1/4 cup batter per pancake into the pan and top each pancake with a heaping tablespoon of the cooked apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes. Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest. To serve, arrange 3 pancakes per plate and sprinkle each serving with 1/4 cup of the topping. Serve with additional maple syrup.

NUTTY WHEAT PANCAKES

Steps:

• Lightly oil a skillet or griddle and preheat it to medium heat.
• Grind or pulse the oats in a blender or food processor until fine, like flour or desired consistency. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder, and salt in a medium bowl.
• In another bowl combine buttermilk, milk, oil, egg, almond extract if desired and granulated sugar with an electric mixer or wire whisk until smooth. Combine dry ingredients with wet ingredients, add nuts and mix well by hand.
• Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 1 to 3 minutes per side or until brown.
• Note: I make my own buttermilk with vinegar and milk. Place one tbsp of vinegar in a measuring cup, then fill the rest of the way with milk and let it sit while you gather the rest of the ingredients. Works wonders if you are in a pinch or do not use buttermilk that often.

GRAIN AND NUT WHOLE WHEAT PANCAKES

Steps:

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

WHOLE WHEAT PEACH PANCAKES

Steps:

• In a mixing bowl, sift the dry ingredients. In a separate bowl, combine all other ingredients, except peaches, using a whisk. Combine dry and wet ingredients. Let rest for 2 hours.
• Heat griddle. In the meantime, slice peaches thinly. Spoon pancake mixture onto the griddle. The sliced peaches should be added immediately. Flip once.

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.

LEE'S WHOLE WHEAT AND NUT PANCAKES

Steps:

• Mix oats, whole wheat flour, flour baking soda baking powder, salt sugar, almonds, pecans, sunflower seeds, wheat germ together in food processor pluse until nuts and seeds are finely ground. Transfer to bowl.
• In small bowl combine buttermilk egg and oil whisk together.
• Mix butter milk mixture with dry ingredients stir well.
• Lightly oil griddle. With a 1/3 cup measuring cup pour batter onto hot griddle. Cook til lightly browned and flip.
• Serve with maple syrup or topped with fresh fruit.

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.

PERFECT WHOLE WHEAT PANCAKES

Steps:

• Mix dry ingredients together in a medium sized bowl.
• Add wet ingredients and mix together.
• Cook on a hot griddle.

ALTON BROWN'S FLUFFY WHOLE WHEAT PANCAKES

Steps:

• Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.).
• Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.
• * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
• *Test the griddle by flicking water on it. If the water dances across the surface, you're good to go.
• * Rub down the griddle with a little butter or spray with nonstick spray.
• Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!

NUTTY WHEAT PANCAKES

Steps:

• Combine all dry ingredients in one bowl.
• Melt butter. Combine milk, vinegar, egg & butter in a separate bowl.
• Heat lightly oiled skillet (or nonstick skillet) over medium heat.
• Mix wet and dry ingredients just before you are ready to cook them, or they will not be as fluffy. Do not overstir.
• Pour onto skillet, using about 1/2 cup for each pancake. Watch for bubbles and then flip and brown.
• Keep pancakes warm in the oven until ready to serve.