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A Taste of Madness

Simple ingredients, easy recipes, always delicious.

Whole Wheat Pancakes

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 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
printable recipe 

Ingredients:
-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
-2 eggs
Directions:
    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.  
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Comments

  1. oh, why didnt i think of toasting leftover pancakes?! sounds fabulous when you said crispy on the outside and soft on the inside!

    Reply

  10. Your pancakes look so fluffy and wonderful – especially for whole wheat pancakes. I freeze leftover pancakes too (I hate throwing out the extras) and chuck them in the toaster for a quick breakfast without all the fuss 🙂 BTW, never knew whole wheat was poison to rats. Very interesting factoid!

    Reply

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