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Topic: Pancakes (Read 54 times)

TaQuilla
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Pancakes
« Thread Started on Jan 6, 2007, 12:54am »

Wheat Buttermilk Pancakes
makes 9-12 pancakes

2 eggs (or equivalent egg whites/ egg beaters, if you want to lower the fat)
1 cup unbleached all-purpose flour
1 Cup Whole Wheat flour
1 3/4 cup plain yogurt
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2T sugar (opt)
2T oil (use applesauce to lower fat by 2g)

1. Beat eggs well.
2. Add other ingredients except oil (applesauce) and mix. (allow batter to sit 5 min. if time permits) Add oil (applesauce) and mix again. *
3. Pour on greased griddle, 1/4 cup at a time. Flip when surface is full of bubbles.
4. Serve as soon as possible, try not to stack pancakes.

*{ETA: I have since learned that the key to whole wheat pancakes is to mix all of the ingredients and allow the batter to sit for 15 minutes to soften the grain, then proceed w/the recipe - this makes a wonderfully fluffy and great textured pancake. Try it and see how you like it.)}

Variations:
1. Use all wheat flour.
2. Add 1/2-3/4 cup blueberries
3. Add 1/2 cup diced apples, 1/4 cup chopped walnuts, and 1/4 tsp. cinnamon.

*Try as written before doing variations, so you know what you want to change about it.

Nutrition info (figured based on 12 servings made as originally written)
1/12 of recipe
Calories: 180 from fat: 63
Fat:7g*
Saturated 2g
Cholesterol: 173mg**
Sodium 215mg
Tot Carbs 20g
Fiber 2g
Sugars 5g***
Protein 9g

*using egg whites/egg beaters reduces this to 2g, using applesauce makes it virtually fat free, but I don't know how this affects the taste maybe only make one change at a time. I use organic omega-3 eggs, so I use the entire egg for other health benefits.
**using egg whites will also lower the cholesterol
***Since sugar is optional, this varies

« Last Edit: Jul 20, 2007, 8:46pm by TaQuilla »

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TaQuilla
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Mama's boy :)

Joined: Dec 2006
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Re: Pancakes
« Reply #1 on Sept 13, 2008, 8:32pm »

We just made these today and here's some pics:

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Pancake batter (after sitting 15 minutes)

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spraying the griddle in between batches

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pouring batter with a 1/4 cup for equal sized pancakes (as you can see the one in the left corner is about to burn from me stopping for pictures, lol - not to worry, it still got eaten!)

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sometimes, if the batter is too thick, or doesn't pour in an even circle, I give it a little help with the rubber spatula- don't spread them too much/thin, though, that thickness of the batter is the secret to these pancakes fluffiness!

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finished pancakes, stacked

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w/butter and syrup (this was my actual plate, the last of the batch - the cook always eats last, lol)

mmmmmmmmmmm, I'm getting hungry again just looking at these!

Too bad my family participates in the No Pancake Left Behind Act, or I'd be eating some of the leftovers now (and I doubled the recipe

)

Enjoy!!!

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