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Heat a large skillet or griddle to medium high. In a large bowl add the flour, sugar, salt and baking powder. |
Mix until combined. | Add the eggs, yogurt, and milk. |
serves 4 1 c (5.75 oz) wheat flour 2 t baking powder 1/4 t salt 1 T brown sugar 1 t gluten 1 large egg 1/4 c (2 oz) plain yogurt 1 1/4 c (10 oz) milk serves 6-8 2 c (11.5 oz) wheat flour 4 t baking powder 1/2 t salt 2 T brown sugar 2 t gluten 2 large eggs 1/2 c (4 oz) plain yogurt 2 1/2 c (20 oz) milk Pancakes should be light and fluffy. Whisk until combined, but not more than this or the gluten will start to form and they will be tough and flat. Wheat flour absorbs moisture much more slowly than white flour. Letting the batter sit 5-10 minutes allows the wheat to absorb it. The batter will be too thin if it doesn't rest. It's tempting to add more flour at this point, but by the end it will be too thick if more is added. |
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| Whisk until just combined. | Lightly spray the skillet with cooking spray. Pour batter on hot skillet. Cook 2 minutes or until very bubbly on the top. | Flip and cook until cooked through. |
For best results pay close attention as to when to flip the pancakes. They should be flipped as early as they can be without being underdone on the first side. too early- they will stick to the pan and be messy, the first side won't be browned perfect- bubbly top, but bubbles aren't solidifying, holds its shape when flipped, puffs up well while cooking the second side. too late- bubbles are solidifying, holds a very firm shape when flipped, doesn't puff up while cooking the second side. |
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| Top and serve! | ||
Pancakes are best served hot off the griddle. They become limp over time. The batter doesn't hold up very well either. It is good for about an hour. This is one recipe that can't be made ahead of time. |
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Problems Tough pancakes- these were either over-mixed, cooked too long (particularly on the first side), or have too much flour Flat pancakes- these were either over-mixed, the batter sat too long before cooking, or they have too little flour Thick pancakes- too much flour Puffy pancakes- too much baking powder, these often puff high in the middle and deflate later, they will also have an off taste Griddle temperatures too cool- batter spreads too thin, pale, thin, flat just right- batter sizzles mildly when poured on, puffs and creates many bubbles, nicely browned when flipped too hot- batter sizzles rapidly when poured on, puffs bubbles quickly, burnt when flipped, inside under-done, outside over-done Timing For best results pay close attention as to when to flip the pancakes. They should be flipped as early as they can be without being underdone on the first side. too early- they will stick to the pan and be messy, the first side won't be browned perfect- bubbly top, but bubbles aren't solidifying, holds its shape when flipped, puffs up well while cooking the second side. too late- bubbles are solidifying, holds a very firm shape when flipped, doesn't puff up while cooking the second side. |
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Whole Wheat Pancakes Notes |
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Recipes
