Some food, some drink.
Something Edible on Video: Impossibly Fluffy Whole Wheat Buttermilk Pancakes from Scratch.
Just as important in our household as the evening ritual of family taco night is pancake night (the "family" part should be implied at this point, right?). Even the dog looks forward to pancake night, and while plain pancakes are fine, in our house pancakes from a box are not. Nobody's being presumptuous here; we just happen to think that quality time with loved ones deserves proper pancakes, and for us, this recipe for whole wheat and honey buttermilk pancakes is a shoo-in.
Whole white wheat keeps these pancakes tender, and surprisingly light and fluffy for a whole grain griddlecake, but there's a trick here: Part of the secret is mixing up the batter right before you use it, while holding back a little milk to adjust the consistency as the batter continues to rest. While I am a huge fan of cast iron, an inexpensive electric nonstick griddle will have you flipping like a pro here. Wanna know more? I've got plenty more tips for pancake perfecton in this episode of my video joint with Northwest Kansas' very own Hays Daily News.
Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -
In a two-quart mixing bowl whisk together the all-purpose flour, whole white wheat flour, baking powder, and baking soda.
Melt the butter and add to a one quart mixing bowl. While the butter's still warm, whisk in the honey, and then the two eggs. Once integrated, whisk in the salt, then slowly pour in the buttermilk and the first 4 oz of [regular] milk, all the while continuing to whisk until integrated and the surface begins to get a little foamy.
Preheat a nonstick electric griddle to 375F. When temperature is achieved, spritz with non-stick spray then immediately (and carefully) wipe the griddle's surface with a clean paper towel.
When it's time to cook, slowly pour the contents of the wet into the larger bowl containing the dry ingredients. Whisk until integrated (but don't sweat it if there are a few tiny lumps).
Let the batter rest for a minute or two.
Add the reserve milk by the tablespoon to the mix until the desired consistency is reached. As the batter sits and starch molecules hydrate, you may have to add a little more milk to loosen things up. Spoon enough batter onto the griddle to create a five-inch disc (about a scant quarter cup). This batter usually isn't real runny, so you may have to shape it a bit as you lay it out on the griddle. Cook on the first side for two minutes or until bubbles in the center of the pancake begin to pop. Flip with a plastic turner and cook for another two minutes or until the center is set. Serve immediately or stockpile in a warm oven so everyone can eat at once.
If you're looking for even more pearls to prop your pancake performance, you'll definitely want to check out the original post that inspired this video!blog comments powered by Disqus