Whole Wheat Buttermilk Pancakes Food

WHOLE-WHEAT APPLE PANCAKES

Steps:

• Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.
• In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.
• Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.
• Place 2 pancakes on each plate. Drizzle with the syrup.
• Recipe adapted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley)

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.

WHOLE-WHEAT BUTTERMILK PANCAKES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil and eggs together in a medium bowl. Make a small well in the dry ingredients and pour the wet ingredients into the well. Whisk until just combined. The batter may be slightly lumpy.
• Heat a pancake griddle or large nonstick skillet over medium heat. Add the butter and swirl or stir to coat the surface. Working in batches, spoon about 1/4 cup batter per pancake onto the griddle or skillet. Flip the pancakes when the tops are covered with bubbles and the edges are lightly browned and set. Cook the other side for an additional 1 to 2 minutes. Remove from the griddle or skillet and continue until all the batter is used, adding more butter as needed.
• Serve the pancakes with your choice of chocolate syrup (or melted chocolate ganache), berries, maple syrup and/or whipped cream.

WHOLE WHEAT PANCAKES

Steps:

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

WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
• Make a well (hole) in the center of the dry ingredients and drop in the buttermilk, eggs, honey, and vanilla. Stir until well combined.
• Heat a griddle or skillet over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
• When the pancakes have begun to turn golden brown on the bottom and bubbly on the top, flip them over to cook the other side.
• Serve with warm pure maple syrup and fresh fruit. And don't forget to freeze the leftovers for another day!

WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Preheat oven to 200 degrees. Whisk together flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.
• Heat a griddle or seasoned cast-iron skillet over medium heat. Stir together melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (batter will be slightly lumpy).
• Generously coat griddle with cooking spray. Working in batches, pour 1/4 cup batter for each pancake onto griddle. Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes. Turn pancakes; cook until undersides are golden brown, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in oven. Divide pancakes among four plates. Serve with syrup and berries, if desired.

WHOLE WHEAT BUTTERMILK APPLESAUCE PANCAKES

Steps:

• Pre heat griddle on medium heat. Mix dry ingredients, in a separate bowl mix wet ingredients. Mix all ingredients together, drop by 1/4 cup full on grill, and flip when bubbles start to appear, cook to light golden brown.
• note: if overcooked wheat flour will turn bitter.
• Top with fresh fruit and a dob of whipped cream.

WHOLE WHEAT BUTTERMILK PANCAKES (WITH WHEAT GERM)

Steps:

• Whisk together the dry ingredients in a large bowl (whole wheat flour, wheat germ, baking soda, salt, cinnamon and nutmeg) until well blended.
• In a bowl, gently mix the wet ingredients (eggs, oil and buttermilk).
• Slowly add dry to wet and mix until blended.
• Heat stove top griddle or frying pan on medium-high heat.
• Pour about 1/4 cup batter for each cake onto the griddle.
• Cook until bubbles appear, and begin to gently break, then flip pancakes.
• Cook another minute or so on the other side.
• Serve with butter and maple syrup.

HEALTHY WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Heat griddle or a large nonstick skillet to 350°F (or medium-low heat).
• In a mixing bowl, whisk flour, baking powder, and salt.
• Add buttermilk, egg and vanilla. Whisk until just combined, adding more buttermilk if needed to reach a thinner consistency.
• Pour batter by 1/4 cup onto griddle and cook until bubbles appear on the surface.
• Flip pancakes and cook until done in the center and the bottom is golden, about 1-2 more minutes.
• Repeat with remaining batter.
• Serve pancakes with maple syrup or other any other toppings you prefer.

LIGHT & FLUFFY WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

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

HEALTHY LOW-FAT WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Combine the 2 milks and the 2 1/2 tablespoons lemon juice and let sit for about 10 minutes.
• Sift together the flour, bran, baking powder, baking soda, cinnamon, orange zest, and sugar into a large bowl.
• In a separate bowl, whisk together the eggs, milk and lemon juice, and additional 1 tablespoon lemon juice.
• Pour the wet ingredients into the dry ingredients and whisk together until there are no more lumps.
• Spray a preheated (to proper pancake temperature) griddle with Pam.
• Cook pancakes on griddle.