Pancake
Light & Fluffy Whole Wheat Pancakes
Is there such a thing as light and fluffy whole wheat pancakes? I've been searching for a good recipe for quite some time. The many recipes I've tried, never produced stellar results. I even resorted to buying a prepackaged mix which was a bad idea, as you might have guessed. Just when I was about to give up, I stumbled upon Alton Brown's recipe. To my surprise, fully whole wheat pancakes really do exist.
Ingredients:
- 2 cups white wheat flour (see notes)
- 1/2 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 3 tablespoons of regular white granulated sugar or natural cane sugar
- 1/4 teaspoon of ground cinnamon (optional) 2 cups coconut milk beverage
- 2 large eggs
- 2 tablespoons butter, melted and cooled
- butter and/or neutral tasting oil for cooking
- 2 cups coconut milk beverage
- serving suggestions: cinnamon-maple syrup, honey, berries, my easy brown sugar skillet apples
Directions:
- Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Combine the wet and dry ingredients, but don't over mix. Set the batter aside for five minutes. Add some butter and/or oil to a non-stick fry pan or griddle. Heat the pan over medium-low heat. Using a 1/3 measuring cup or a large spoon, scoop some of the batter up and put it in the pan. Don't overcrowd the pan. Cook the first side until small bubbles form on the batter and the bottoms of the pancakes are golden brown. Flip and cook until the second side is golden brown. Adjust the heat as you go. Serve with any of the above suggestions or your favorite maple syrup. Enjoy!