Dees Mostly Whole Wheat Flour Pancakes Recipes

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!

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.

GREAT WHOLE WHEAT (FRESHLY MILLED) PANCAKES

Steps:

• In one bowl, whisk together dry ingredients.
• In another bowl mix wet ingredients.
• Quickly mix wet ingredients into dry ingredients.
• Cook's note: I usually "jumpstart" the heat by heating the stovetop griddle on high for about 5 minutes. Then I turn the heat down to 4 (just under medium) while I finish preparation. Then I lightly butter the grill with a cold butter stick on each section where I put pancake batter. I use 1/2 cup scoops for batter (for practicality in serving a large family). I usually bake them 2 to 2 1/2 minutes on the first side and 2 minutes on the second side. The recipe make 8 large pancakes (1/2 cup batter) or 16 small pancakes (1/4 cup batter).

CHELL'S HEMP & WHOLE WHEAT FLOUR PANCAKES

Steps:

• Combine flour, shelled hemp seed, baking powder & soda, and salt in bowl.
• Combine eggs, yogurt, and water. Whisk in butter. Pour into dry ingredients. Use blender to mix to smooth consistency.
• Cook on (buttered) pan / griddle (medium heat). Cook until tops are bubbly - turn and cook until browned.
• Makes about 16 pancakes - can be frozen and heated up in toaster afterwards.