These pancakes are made from 100% whole wheat flour. Some of you are probably groaning at that thought while others of you are cheering wildly. As for me, I’m just sitting here VERY full and am keeping my fingers crossed that the goodness of the whole wheat is great enough to counteract the, umm, er, tastiness of the cinnamon cream syrup which may or may not have found its way into my mouth more often than did the pancakes.
I’m just kidding. Really.
I’m actually a strong supporter of whole wheat, but only if it is used well. 100% whole wheat bread doesn’t have to be brickbat heavy and taste like cardboard. It can actually be a very tasty, fairly light bread if made by skilled, caring hands using the right kind of whole wheat flour and other ingredients. Seriously, if you pick up a loaf of whole wheat bread at a store and it weighs more than a four year old and the only ingredients listed are 100% stone ground whole wheat flour, water, salt, and yeast, put it down and walk away.
The same principles that apply to making good whole wheat bread apply to making these 100% whole wheat buttermilk pancakes. The ingredients work well together and the flavor of the pancakes will not disappoint you. They have a good nutty taste and all on their own, with a nothing more than a little spread of butter, they are wonderful. Add the cinnamon cream syrup, however, and you’ll be thinking that you are eating dessert for breakfast.
Now that I’ve touted the good flavors of whole wheat, I’ll have to do a blog post about wheat one of these days. There are things to know and tell, yes, things to know and tell. Things you’ll be so interested in learning. Knowledge is power.
- 1 1/4 cups whole wheat flour
- 1 large egg
- 1 1/4 cup buttermilk
- 1/4 cup white granulated sugar
- 1 heaping teaspoon baking powder
- 1 level teaspoon baking soda
- 1/4 cup canola oil
- 1/8 teaspoon salt
- Preheat a no-stick skillet or griddle pan over medium heat.
- Combine whole wheat flour, baking powder, baking soda, and salt in a large bowl.
- In a medium size bowl, combine egg, buttermilk, sugar, and oil.
- Pour the liquid ingredients into the dry ingredients and stir to combine. Don’t over-mix, a few lumps are okay. The batter will get bubbly as the ingredients interact.
- With some soft butter on a paper towel, lightly wipe the cooking skillet or griddle pan.
- Put approximately 1/4 cup batter onto skillet forming a circle.
- When edges begin to bubble and lift from skillet or griddle pan., flip the pancakes. Cook both sides until golden brown.
- Serve warm with butter, cinnamon cream syrup, powdered sugar, or fruit.
Recipe Source for these pancakes found at this link from Food.com