Fluffy Whole Wheat Pancakes Recipes

Steps:

• Sift DRY ingredients: Flour, Powder, & Salt into bowl. Use the whisk to push it through the Sieve.
• Make a well (hole) in the middle of the dry ingredients.
• Pour all the WET ingredients: Honey, Milk, Egg, Oil, & Vanilla into that well.
• DO NOT OVER MIX - it should only take about 20-30 strokes. Here's how:.
• Beat only the WET ingredients for a few strokes.
• Gradually add in the DRY ingredients, pulling just the edges into the center well.
• Keep doing this until all the DRY is incorporated into the WET and you have a batter.
• KEY: Let the batter sit for at LEAST 10min, 15 is better.
• Heat griddle to 350F - On a normal stove this is MEDIUM heat. If you have a knob with numbers 1-10, Medium is about #4.
• When you know griddle is hot, and batter has sat long enough ladle batter onto the hot surface.
• I suggest doing only 1 at first to see how much it spreads. No one likes Butt-Cheek Cakes ;).
• Let the cake cook for about 1-2min (it's fast, I know!).
• When the edges have solidified and there is less steam escaping it is ready to flip.
• Pancakes WILL TELL YOU when they are ready to be flipped. If it doesn't release on its own - it's not ready.
• Once flipped it should only cook about 1 more min - but 2 is fine.
• Place cooked cakes on damp paper/dish towel in a warm oven, covered.
• Repeat for the rest of the cakes.
• If setting a 2min timer works for you, do that - so shame is playing it safe ;).
• Pair with Strawberry Balsalmic Topping ! http://www.food.com/recipe/strawberry-balsamic-topping-sweet-savory-475098.

Steps:

• Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
• Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

Steps:

• Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.).
• Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.
• * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
• *Test the griddle by flicking water on it. If the water dances across the surface, you're good to go.
• * Rub down the griddle with a little butter or spray with nonstick spray.
• Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!

Steps:

• Beat egg until fluffy.
• Add remaining ingredients, mix only until smooth.
• Makes 8 (4 inch) pancakes.
• Really good and healthy!