Alton Browns Fluffy Whole Wheat Pancakes Recipes

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!

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.

"INSTANT" PANCAKE MIX

Steps:

• Combine all of the ingredients in a lidded container. Shake to mix.
• Use the mix within 3 months.
• Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
• Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
• Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
• Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
• Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
• Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
• Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

FLUFFY WHOLE WHEAT PANCAKES

Steps:

• Sift DRY ingredients: Flour, Powder, & Salt into bowl. Use the whisk to push it through the Sieve.
• Make a well (hole) in the middle of the dry ingredients.
• Pour all the WET ingredients: Honey, Milk, Egg, Oil, & Vanilla into that well.
• DO NOT OVER MIX - it should only take about 20-30 strokes. Here's how:.
• Beat only the WET ingredients for a few strokes.
• Gradually add in the DRY ingredients, pulling just the edges into the center well.
• Keep doing this until all the DRY is incorporated into the WET and you have a batter.
• KEY: Let the batter sit for at LEAST 10min, 15 is better.
• Heat griddle to 350F - On a normal stove this is MEDIUM heat. If you have a knob with numbers 1-10, Medium is about #4.
• When you know griddle is hot, and batter has sat long enough ladle batter onto the hot surface.
• I suggest doing only 1 at first to see how much it spreads. No one likes Butt-Cheek Cakes ;).
• Let the cake cook for about 1-2min (it's fast, I know!).
• When the edges have solidified and there is less steam escaping it is ready to flip.
• Pancakes WILL TELL YOU when they are ready to be flipped. If it doesn't release on its own - it's not ready.
• Once flipped it should only cook about 1 more min - but 2 is fine.
• Place cooked cakes on damp paper/dish towel in a warm oven, covered.
• Repeat for the rest of the cakes.
• If setting a 2min timer works for you, do that - so shame is playing it safe ;).
• Pair with Strawberry Balsalmic Topping ! http://www.food.com/recipe/strawberry-balsamic-topping-sweet-savory-475098.

WHOLE WHEAT PANCAKES

Steps:

• Combine all ingredients in a large bowl.
• Whisk until smooth.
• Pour by 1/4-cupfuls onto greased griddle or frying pan.
• When bubbles begin to appear on top, flip.
• Cook until they spring back when touched.