ALTON BROWN'S FLUFFY WHOLE WHEAT PANCAKES
I've tried many whole wheat pancake recipes. Some were good, some not so good but I never had one make me say, "Wow! A truly fluffy whole wheat pancake!" until this one. Posting it here so I don't lose it! We love to eat these for dinner with some turkey sausage. Very filling!
Provided by MaMas Apprentice
Categories Breakfast
Time 15m
Yield 12 4-in pancakes, 4 serving(s)
Number Of Ingredients 8
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!
WHOLE-WHEAT PANCAKES WITH NUTTY TOPPING
Provided by Ellie Krieger
Categories main-dish
Time 24m
Yield 4 servings, serving size: 3 pancakes and 1/4 cup topping
Number Of Ingredients 18
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.
Nutrition Facts : Calories 494, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 98 milligrams, Sodium 610 milligrams, Carbohydrate 69 grams, Fiber 7 grams, Protein 20 grams
APPLE WALNUT PANCAKES
Steps:
- In a large bowl, whisk flours, brown sugar, baking powder and salt. In another bowl, whisk egg whites, egg, milk and oil until blended. Add to dry ingredients, stirring just until moistened. Fold in apple and walnuts., Heat a griddle coated with cooking spray on medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup. Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.
Nutrition Facts : Calories 208 calories, Fat 8g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 396mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
WHOLE WHEAT PANCAKES
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
Steps:
- Stir honey& oil together in a bowl.
- Add milk& eggs& beat well.
- Mix dry ingredients into the liquids until flour is moistened.
MAPLE WALNUT PANCAKES
Make and share this Maple Walnut Pancakes recipe from Food.com.
Provided by Debbwl
Categories Breakfast
Time 20m
Yield 8-10 pancakes
Number Of Ingredients 9
Steps:
- Preheat non-stick pan sprayed with over medium heat.
- Mix all dry ingredients together in a medium bowl.
- In a separate bowl whisk together sour milk, maple syrup and egg. Add to dry ingredients and whisk till completely blended.
- For each pancake pour about a 1/4 cup of batter onto a hot pan.
- Cook on first side until bubbles that form begin to pop and edges look dry.
- With a spatula, turn and cook until second side is rich golden brown.
- Serve with additional maple syrup.
Nutrition Facts : Calories 151.8, Fat 6.1, SaturatedFat 1.3, Cholesterol 27.1, Sodium 247.3, Carbohydrate 21, Fiber 2.8, Sugar 8.1, Protein 5.2
WHOLE WHEAT BANANA NUT PANCAKES
Make and share this Whole Wheat Banana Nut Pancakes recipe from Food.com.
Provided by Sperls
Categories Breakfast
Time 20m
Yield 4 Pancakes, 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine dry ingredients and set aside.
- Combine wet ingredients and mix well. Add dry ingredients and combine throughly. Add more milk or flour as necessary to make the batter a "pancake batter-like" consistency (slightly runny). Stir in nuts.
- Cook on griddle over medium heat until golden brown on each side.
- Great topped with warm maple syrup or plain.
- Enjoy!
WHOLE WHEAT-WALNUT PANCAKES
Lactose Free and Low Fat recipe that is a favorite with guests. We serve it with fresh fruit, sausage, and pure Vermont maple syrup. Very tasty - sweet because of the applesause, and crunchy because of the walnuts. Doesn't really need syrup at all!
Provided by Chocolate Truffle BB
Categories Breakfast
Time 14m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop walnuts and set aside.
- Combine flours,farina cereal, sugar, baking soda, baking powder, salt in medium bowl and fluff to mix.
- In sepatate small bowl, combine soy milk, applesauce and egg. Blend well.
- Combine both wet and dry together. Let sit 5 minutes while griddle preheats.
- Mix briefly just before using. Drop batter by 1/4 cup onto hot griddle.
- Sprinkle with chopped walnuts.
- Flip when bubbles rise to surface. Cook until done.
- Serve warm or let cool and freeze airtight. Reheat in toaster oven. Makes 12 pancakes.
Nutrition Facts : Calories 471, Fat 21.1, SaturatedFat 2.3, Cholesterol 52.9, Sodium 720.7, Carbohydrate 63.4, Fiber 6.3, Sugar 17.7, Protein 12.5
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