whole wheat pancake help
I revived this 1/2 year old thread b/c I recently had one of those happy cooking accidents while trying to make dairy-free pancakes for an allergic niece who was a sleepover guest, and ended up w/ the best pancakes I've ever eaten. Since I don't plan on ever writing a cookbook, I thought I'd share the recipe w/ you folks. I've dubbed them:
SUNSHINE PANCAKES (because of their golden color)
1/3 cup frozen orange juice concentrate
1/4 cup water (This makes thick pancakes. If you like them thinner, use 1/3 cup water.)
2 T raw sugar
2/3 cup whole wheat flour (can substitute 1/2 cup ap flour + 2 T wheat germ)
1/4 cup yellow cornmeal
1/2 t baking soda
1/4 t baking powder
dash of cinnamon (just enough to add depth of flavor w/o actually giving cinnamony taste)
1/4 cup of raisins (opt.)
Preheat a griddle to med-low. Beat the eggs, oj conc., water and sugar in small bowl. Mix remaining dry ingredients together in larger bowl, add egg mixture and mix briefly. (Stir in raisins if desired.) Some remaining lumps is fine.
Drop about 1/3 cup amounts of batter onto greased griddle. Leave until bubbles around the edges of the pancakes don't fill back in (app. 2 min), then flip and cook about another 1-1/2 minute. Makes about six 5-inch diameter pancakes.
One of the things I've done in the past to "lighten" up whole wheat pancakes (which can be dense) is to separate the eggs and whip the egg whites, then fold them in with the rest of the batter. These definitely make the pancakes lighter in texture as 100% whole wheat can get a little dense.
What kind of WW flour? Fresh-milled or store-bought? Made with hard (winter) wheat or soft (summer) wheat?
It makes a BIG difference with the percentages. I find that with fresh-milled soft wheat I can use 100% WW flour in a recipe, but have to use AP flour to lighten it if it's fresh-milled hard wheat or store-bought.
I really don't know. My wife buys it in bulk and it's pretty light so I suspect it's soft summer wheat but can't swear to that. All I can tell you is that, in that recipe, I don't get the hockey pucks that most other whole wheat formulas I've used produce.
Pick up 1/3 cup of each variety at the bulk counter and try them. It'll be pretty clear which one works the best.
Here's one that makes about half a dozen nice pancakes.
2/3 cup AP flour
1/3 cup WW flour
2 Tbsp sugar
2 tsp. BP
1/4 tsp salt
1 egg (beaten)
2/3 cup whole milk
2 Tbsp melted butter
Whisk together all dry ingredients.
Combine all wet ingredients, then add to the dry ingredients and stir until well combined but still shows evidence of small lumps.
All to rest five minutes, stir gently.
Cook on a hot, lightly oiled, griddle using the "dry edges, breaking bubbles formula" to determine when to turn. Remember to "turn" the pancakes, don't pick them up and drop them abruptly onto the griddle.
You can add bits of fruit, nuts, etc. just before turning. We like to finish them ungarnished and roll them with fruit fillings. Adding blueberries, nuts and similar ingredients works fairly well but bananas contain a lot of oil so if theire added as a filling to the rolled up pancake they work better.