Good morning pancakes!
There is always something extremely comforting in digging in to a stack of pancakes on a lazy Saturday morning. As I do have a go-to plain pancake that I usually make every Saturday morning, I thought that I should make pancakes using whole wheat flour. I mean, whole wheat has never killed anyone.
Well, unless you count the whole wheat in rat poison. Another reason why I'm thankful I'm not a rat. Second only to the fact that everyone would run away from me if I were a rat. And that would just kill my self esteem right there.
And so, in my PJ pants and a my Disney shirt, I set out to make these pancakes. I put all the ingredients in the bowl when, wait... I don't have any eggs!
This, my friends, NEVER happens. I always have 2 dozen eggs in my fridge.
So you know my next course of action: No time to change. I rush out the door, go to the nearest Safeway, buy a couple of things, walk out.
Go to car...wait a second.. No eggs again! Of course.. Go back in the store..
I can't resist steaming hot photos
And I am very glad that I did finally end up making these. They were great. But, unlike my go-to pancakes, this made too many for two people. What to do...what to do..
Freeze them of course! Save them for later! Now these toasted pancakes: I don't know, I actually think I preferred them to when they were fresh. See, with the toasted kind, it left them nice and crunchy on the outside, and soft and fluffy on the inside.
I have never tried doing this before. I would always throw away the extra pancakes that no one ate (because really, who likes soggy pancakes?) This is such a great solution. No waste! Because I HATE wasting food. It hurts me a little inside when I do. Good thing I don't work in a restaurant
The new kind of toast
Whole Wheat Pancakes
-1 cup whole wheat flour
-2/3 cup all-purpose flour
-1/3 cup oats
-1 1/2 teaspoons baking powder
-1/2 teaspoon baking soda
-2 tablespoons brown sugar
-5 1/2 tablespoons butter
-2 cups sour cream
-2 cups skim milk
1. In a large bowl, combine the flours, oats, baking powder, baking soda and brown sugar. Using a knife, cut the butter into small pieces and mix until the batter is crumb like.
2. In a medium bowl, beat the eggs. Mix in the sour cream and milk. Pour into the flour mixture until fully incorporated.
3. Heat a large skillet over medium heat and spray with cooking spray. Scoop 1/4 cup of batter for each pancake, and flip when bubbles are covering the surface of the pancake. Flip and cook the other side until it is golden.