So I haven't been around this forum for a long time (alas, I went to college, but the health fitness side of me and the memory of discussfitness is long from gone), but I just dug up this recipe to see if it would work with soy/rice milk, and it does! A simple search for "whole wheat pancakes" will elicit all sorts of recipes that claim the most ww flour you can use is 1/2. I beg to differ. The
really important thing in this recipe is the buttermilk -- you'll see
below how to make your own.
100% Whole Wheat Buttermilk Pancakes
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (or less)
1 cup buttermilk or substitute (see below)
1 large egg
1 tsp sugar (or less, depending on tastes -- I use two generous pinches)
1 tsp vanilla
1 tsp - 1 Tb canola oil (a little drier with 1 tsp, but still delicious; I usually use 1/2 Tb oil)
Buttermilk substitute
- in a glass measure, combine 1 Tb vinegar (you can use white, cider, even
red wine) + low fat or skim milk until you have 1 cup. Let sit until thick/curdled. Should only take a couple minutes.
OR
- in a glass measure, combine 1 Tb vinegar + soy milk (I use non-fat) until you have 1 cup. Can use in a minute.
OR
- in a glass measure, combine 1 Tb vinegar + a mix of soy and rice milk until you have 1 cup. There are recipes online claiming you can use 100% rice milk, but I'm skeptical because I think you have to have the protein to curdle the milk -- which rice milk largely lacks. I'm going to try soon, though, and I'll let everyone know if 100% rice milk works.
OR
- use 1 cup
nonfat yogurt (I like the above better, but I've used this successfully in baking recipes)
1. Combine flour, baking powder, baking soda, and salt in a bowl.
2. Combine milk, egg, vanilla, sugar, oil, and whisk until smooth.
3. Pour milk mixture into flour mixture, whisk until just combined. Add water if you want them thinner, but I really like this consistency.
4. On a non-stick pan/griddle sprayed lightly with oil, heat over medium-high heat until a drop of water dances furiously on the surface. You are then ready to make your first pancake. Drop the heat to medium (your stove may be different than mine), pour the batter in one motion forming a circle (roughly 1/4-1/3 cup depending on consistency).
5. The pancake will bubble, but the tell-tale sign that it is ready to be flipped is on the sides. The top will still be liquid, but the very sides of the pancakes should be somewhat solid or show evidence of cooking. The batter's surface is more opaque when cooked, rather than shiny. Flip pancake once. The second side will not take as much time.
6. Serve warm or hold them covered in a warm (250 degrees F heated, then turned off) oven.
If anyone tries them, let me know!
Cheers,
Tim
Linear Mode
