After my amazing results with the english scones, I sought to conquer more food processor related recipes. I had just finished baking the scones when my dad came by to tell me that he was going to pick up fast food for breakfast- I don't think so! I'm in a baking frenzy and I have a food processor in front of me ready to roll. I quickly searched for a whole wheat pancake recipe (attempting to be healthy here) and gathered the needed ingredients as my dad sat back and waited.
The whole wheat flour and oats added to the health factor in these pancakes. Also, there really wasn't that much butter used in this recipe.
What I liked about this recipe was that it suggested that you use a food processor. By cutting in the butter, the dough will have that fluffy texture almost similar to biscuits.
A whole ton of liquid gets poured in, and all of a sudden the batter becomes runny.
My mom, who claims to know everything, said that the batter was too watery to make pancakes. I proposed that I should at least try it, because I know damn well I followed the directions exactly.
So I'm standing there watching this pile of liquid, hoping that it will soon combine together. I learned from Bobby Flay's pancake throwdown that the pancakes are ready to flip once the bubbles rise.
So the first ones didn't come out perfect, but they tasted freakin good. My parents couldn't even tell that these were whole wheat pancakes.
I soon got the hang of it, and was whipping out pancake after pancake. Also, the recipe stated that there were 4 servings, but I honestly made at least 15 pancakes (and still had to throw out the rest of the batter), so I'm not sure how many pancakes are considered a serving to the guy that made this recipe, lol.
Time for me to taste. The pancakes were a lot thinner than typical pancakes, probably because they were so runny. Other than that, the inside was moist and soft, and surprisingly tasted fine by itself.
But nothing goes better with healthy whole wheat pancakes than tons of maple syrup.
Holy crap, these pancakes were so good. And this is my first time making pancakes, ever (like I've never even made Bisquick before). So considering all that, I think I'm pretty much the shit.
I think I'm going to have to add these pancakes to my repertoire because they are that delicious.
Adapted from All Recipes.
1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup wheat germ (I substituted rolled oats)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons brown sugar
1 teaspoon salt
5 1/3 tablespoons unsalted butter
2 1/2 cups buttermilk (I used skim milk instead. probably healthier anyways)
2 eggs, beaten
3 tablespoons unsalted butter
1.In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.
2.Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.
3.Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.
4.Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.
Makes 4 servings (pshh yeah, for 4 hungry fat people)