Fluffy

And no I'm not talking about my bottom... which if I'm not careful is going to get fluffy from all the tasty cookies I've been eating! I'm talking about fluffy pancakes! John was asking why the one recipe I use to make pancakes were kinda... how do I say... FLAT. So I decided to revamp the recipe and start from scratch. I was super happy with how these came out. They puffed up so nice and tasted delicious!


There is just something about hot pancakes covered in warm maple syrup... or in John's case sugar free syrup... or his other favorite yogurt... anyone else put yogurt on pancakes? It's surprisingly good haha. Although I'd take real maple syrup over it any day :)


Fluffy Whole Wheat Pancakes
3/4 cup whole wheat pastry flour
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 large egg
3/4 cup buttermilk
1/2 Tbs honey
1/4 tsp vanilla

WHISK dry ingredients together, in a separate bowl beat eggs and milk, stir in honey and vanilla. STIR dry slowly into wet until smooth.

POUR 1/4 cup of batter onto a hot griddle over medium heat. Once bubbles start forming flip pancakes and continue cooking. CHOW!

8 chews:

Reeni said...

These look so yummy! I could eat them for dinner tonight. Sometimes whole wheat flour makes things flatter than with white flour. Never tried yogurt on pancakes!

Anonymous said...

Steph, I was wondering about your experience with different types of whole wheat flour. Some people recommend whole wheat pastry flour and otherw white whole wheat flour. Have you used both? Do they produce different textures in baked goods? Thanks again.

Caddie

stephchows said...

Hi Caddie! I only recently started using whole wheat pasty flour, it is a lot lighter then whole wheat flour so you have to use more of it if you are substituting it for regular whole wheat flour. When I've used it, the things I make seem to have a lighter texture and rise more easily. As for white whole wheat flour. I use it as a compromise when I'm cooking for my mom, it is also a little lighter in weight and acts a little more like white flour due to that. Personally I like the flavor of whole wheat over the white whole wheat. They say the white whole wheat has a milder taste, but for whatever reason there is something about it that stands out more to me then the whole wheat. As long as you are using whole grains (white whole wheat, whole wheat, whole wheat pastry flour, and all those other flours... oat flour... too many to list) you are doing your body good though, no matter which variety!

Anonymous said...

Steph, thanks for the reply. I think I will try the whole wheat pastry flour. Although I like the taste and the more "substantial" feeling of my baked goods, my one problem baking with whole wheat is getting things to rise enough (especially when they are low fat). I've tried upping the baking powder/soda, but it doesn't seem to help.

Caddie

Maja said...

I made these pancakes for mothers day, all i added was some walnuts to the batter. They were HEAVENLY! thanks! =)

Maja said...

I made these pancakes for mothers day, all i added was some walnuts to the batter. They were HEAVENLY! thanks! =)

stephchows said...

Hi Caddie! I only recently started using whole wheat pasty flour, it is a lot lighter then whole wheat flour so you have to use more of it if you are substituting it for regular whole wheat flour. When I've used it, the things I make seem to have a lighter texture and rise more easily. As for white whole wheat flour. I use it as a compromise when I'm cooking for my mom, it is also a little lighter in weight and acts a little more like white flour due to that. Personally I like the flavor of whole wheat over the white whole wheat. They say the white whole wheat has a milder taste, but for whatever reason there is something about it that stands out more to me then the whole wheat. As long as you are using whole grains (white whole wheat, whole wheat, whole wheat pastry flour, and all those other flours... oat flour... too many to list) you are doing your body good though, no matter which variety!

Anonymous said...

Steph, I was wondering about your experience with different types of whole wheat flour. Some people recommend whole wheat pastry flour and otherw white whole wheat flour. Have you used both? Do they produce different textures in baked goods? Thanks again.

Caddie

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