Wednesday, December 05, 2007

These really hit the spot
--Whole-Wheat Pancakes

Whole-Wheat Pancakes
The American’s Test Kitchen Family Cookbook Copyright 2006

1 cup all-purpose flour
1 cup whole-wheat flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted
2 cups buttermilk I used milk soured with vinegar
1 to 2 teaspoons vegetable oil I cooked them in butter

1. Adjust oven rack to the middle position and heat the oven to 200 degrees. Set a wire cooling rack over a baking sheet and set aside.
2. Whisk together the flours, sugar, baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk together the egg, melted butter and buttermilk. Make a well in the center of the dry ingredients, pour the buttermilk mixture in to the well and whisk gently until the buttermilk mixture is just incorporated (a few lumps should remain). Be careful not to overmix the batter.
3. Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes. Brush the pan bottom with 1 teaspoon oil. Using ¼ cup batter per pancake, add the batter to the skillet (only 2 or 3 pancakes will fit at a time) and cook until large bubbles begin to appear, about 2 minutes. Flip the pancakes and cook until golden brown on the second side, about 1 ½ minutes longer. Spread the pancakes over the wire rack on the baking sheet (they shouldn’t overlap) and hold in the warm oven. Repeat with the remaining batter, brushing the skillet with oil between batches.

I picked up some turkey breakfast sausage patties for cheap and they kept falling out of my packed freezer every time I opened it. This happened when I was trying to round out my weekly menu and I thought 'pancakes!'

The last time we had pancakes for dinner was almost two years ago. I don't know why we don't do it more often. Only my son ever has pancakes (frozen) for breakfast. I don't care for them for breakfast but I love them for dinner.

I was a bit ticked that when I stopped at the grocery store for buttermilk after work, they didn't have any. I don't like it when they don't have what I want! But no worries, the soured milk worked just fine. The batter was quite thick so these cooked up nice and fluffy.

Blast From The Past: Out-of-This-World Waffles from January 2007. I've made these so many times but with some whole wheat flour and wheat bran in place of the flour. My husband was on a waffle kick for breakfast for quite a while but I got tired of making them.

Question of the Day: Do you prefer pancakes or waffles?


Heather said...

pancakes, but mostly because I hate cleaning the waffle maker.

ThursdayNext said...

I love breakfast for dinner. :) I prefer waffles...I like the crunchy outside and soft inside.

Astrid Keel said...

I prefer waffles because the syrup stays in the "dimples" and soaks in... :) And it also happens that I have a track record of making hockey-puck pancakes... but your recipe looks so delish - maybe it'll help change my reputation! ;)

Anonymous said...

I'm not really a big fan of either one. I usually eat them only when there is one left over after I cook them for the family (which is often). If I were to choose one now, it would be a waffle because I never make them and the crispness would be good.


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P.S. And for pancakes vs. waffles? It would have to depend what was in them, but I would say pancakes, provided they don't sit too long and get soggy. It's all about timing!

Arties32 said...


Anonymous said...

I love this recipe too, just as much as their non-whole wheat recipe. The variations with cornmeal, blueberries, or graham crackers in this book are also yummy. I think I slightly prefer pancakes, but like them both. I like lots of the waffle and pancake recipes from King Arthur Flour Whole Grain Baking, too!