Healthy Whole Wheat Buttermilk Pancakes From Scratch
Light and Fluffy Whole Grain Flapjacks
When I think of a family breakfast the first thing that comes to mind is pancakes. There is something to be said about standing at a griddle, talking with the family and flipping light and fluffy, healthful pancakes onto their plates and watching them cover them with butter and syrup and savoring every fluffy mouthful. I never have any complaints at our house when pancakes are on the breakfast menu.
My pancakes are never made from from boxed mixes. My pancakes are always made from scratch. I have seen where others make up mixes and store them on their pantry shelves but I have discovered that it is just as convenient to have all the ingredients handy and make batter from scratch.
Making pancakes from scratch can easily be made with ingredients usually found in every pantry.
First, Gather the Ingredients for the Pancakes
1/2 cup whole wheat flour
3/4 cup unbleached white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar (or 1/2 teaspoon honey)
1/2 teaspoon salt
1 1/4 cup buttermilk
1/4 cup liquid vegetable oil
Now Mix those Ingredients!
Before mixing batter, I heat up my griddle. I turn it on and set the temperature for 300 degrees. I then spray it with vegetable oil spray. Then I measure my dry ingredients into a flour sifter. These ingredients include: 1/2 cup whole wheat flour, 3/4 cup unbleached white flour, 1 teaspoon baking powder and 1/2 teaspoon baking soda. I then sift the contents of the sifter into the mixing bowl. I then add 1 teaspoon of sugar (or 1/2 teaspoon honey) and 1/2 teaspoon salt.
Next in a 2 cup liquid measuring cup I add 1 1/4 cup of buttermilk. (If I don't have buttermilk, I add 1 teaspoon of vinegar to 1 1/4 cup of fresh milk to sour the milk.) I then add 1/4 cup liquid vegetable oil to the measuring cup. (I would have a total liquid content so far of 1 1/2 cups.) Finally I add an egg to the liquid measuring cup and mix thoroughly. I then add the liquid ingredients to the dry ingredients. Again mix thoroughly.The batter is now ready to cook.
Cooking Your Whole Wheat Pancakes
Ladle batter onto hot griddle and cook until bubbles on the top of the batter burst. Turn pancakes over and cook other side until golden brown. Flip your pancake onto a warm plate.If you are not going to eat them immediately, place the warm plate into a warm (but not on) oven until you are ready to serve.
Serve Hot, Enjoy!
Serve these mouth watering pancakes while they are still hot. Top with butter, pancake syrup, or jams and jellies as well as various types of fruit or whipping cream, We usually like to warm the syrup to keep the pancakes extra warm. These whole wheat buttermilk pancakes will have your family begging you to make this sit-down breakfast a family tradition!
How Did Your Pancakes Turn Out?
© 2011 Donna Brown