March 26, 2009

Whole-wheat Pancakes

I have always used regular whole wheat flour and I was wondering why my pancakes and other baked goodies were a little dense and tasted too healthy. Until I bought this white whole-wheat flour, which planet was I on all these days?? I guess I was spending too much time in the baby food aisle that I completely missed the baking aisle. But as they say, it is better late than never and I’m so happy that I ran out of my old ww flour.

This recipe is from Vegetarian Bible by Sarah Brown.
Ingredients:
Whole-wheat Pastry flour – 1¼ cups
Whole-wheat flour – ½ cup (Skip WW pastry flour and use 1¾ cups ww-flour)
Wheat Germ – 2tbsp
Baking powder – 1tsp
Baking Soda – 2tsp
Salt – ½tsp
Eggs – 2, well beaten
Butter – 2tbsp, melted
Buttermilk – 1¼ cups
Vanilla extract – 2tsp

Method:
  • Whisk all the dry ingredients in a mixing bowl.
  • Whisk all the wet ingredients in a small bowl.
  • Stir wet ingredients into dry ingredients and mix until everything is well incorporated. Do not overmix.
  • Heat a nonstick skillet on medium flame; add 1 tbsp oil and wipe of with a paper towel. Pour about ¼ cup batter and cook till bubbles form on the top; about 1-2 minutes. Flip and cook for another 1 minute.
  • Serve warm with maple syrup and fruit.
This is my entry to Mansi's Bread Baking Day: Quick Breads event. BBD is the brainchild of Zorra @ Kochtopf.

6 comments:

  1. Wow wish i had these any time of the day.
    Looks yumm.

    ReplyDelete
  2. OOH! Plump and yummy, one is enough for me! Happy Ugadi! :)

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  3. That is so much healthier than the refined alternative... I despise making pancakes for breakfast, after you add syrup, it's one big plate full of sugar! This is much better!

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  4. Soft n fluffy pancakes looks great!

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  5. Those look fantastic! thanks for sending them over for BBD:)

    ReplyDelete

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