Whole Grain Pancakes That Dont Taste Like It Recipes

Steps:

• In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
• Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
• Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
• Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
• Repeat with the remaining batter, adding more butter to the skillet as needed.

Steps:

• I used an electric skillet, but you can also preheat non-stick skillet over medium heat.
• Using whisk, combine all ingredients until just smooth.
• Pour approximately 1/4 c batter into skillet (form 5" circle).
• If using whole grain pancake flour, there won't be "bubbles" as in other pancakes, but when you see the edges set well, and lift from skillet (about 2-3 minutes), flip pancakes.
• Brown for another 1-2 minutes til done. May try a toothpick in the middle, as in a cake, because these whole grain pancakes will "brown" quicker and may not be done in the middle.
• **If using whole wheat pastry flour, your results will be more bubbles in the pancakes and browning will be less because of the flour and more from cooking time and temperature.