Saturday, August 11, 2012
Although that would also be an apt description. This recipe takes an American and Dutch favorite and kicks up the nutrition and flavors by making a few simple substitutions and including whole grains and other fiber-rich ingredients. Add blueberries and top with more blueberries and blackberries and—voilà!—your weekend brunch just got that much better for you.
My original post about whole grain pancakes came last September, when I was still enjoying the late crop of autumn raspberries. Please visit the post for the “how” and “why” to switch from refined to whole grain pancakes. And, of course to partake of additional pancake porn.
Today I give you just the actual recipe and more delightful photos to taunt your tastebuds and encourage you again to make pancakes from scratch: ditch the mix and follow this simple recipe for a heartier and healthier pancake. Still not an everyday food—and, really, I’d say less than monthly, for sure—there’s a place for pancakes in a healthy diet based on the fundamental nutritional principles of variety, moderation, and balance.
Blueberry Pancakes
Ingredients
- 1 1/2 cups white whole wheat flour
- 2 tablespoons whole oats
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk (1% or 2%)
- 3 tablespoons canola oil
- 2 large eggs, slightly beaten
- 1 teaspoon vanilla
- 1 cup blueberries (or more)
- ~1/4 cup wheat germ
Directions
Sift together the dry ingredients and whisk the wet ingredients together in another bowl. Pour the wet ingredients over the dry and mix gently until combined. Add blueberries and let mixture sit for 5 minutes. Spoon a scant 1/4 cup of batter onto an oiled griddle at high heat (not quite the hottest setting on your stove). After each individual pancake has cooked for about 1 minute add a bit more batter to each to achieve a thicker pancake, especially if using a non-fat milk (see below). Sprinkle with wheat germ. Once little bubbles start appearing on your pancakes and a few have burst turn them over, lower the heat and cook another few minutes.
Makes 12 five inch pancakes. I often cut the recipe in thirds to make 4 pancakes for a single serving (with some left over).
Cooking Notes.The ratio of wet to dry ingredients really matters to achieve the proper texture and consistency. For example, beware that while honey or agave adds a nice flavor, the extra liquid impacts the texture and can make the pancakes too thin and heavy; if you substitute honey, use less, or add a bit more oats. Likewise, keep to large (not extra large) eggs. Any of the milks work fine, though skim milk makes a flatter pancake since it doesn’t have any fat, like those show here; 1 or 2% milk creates a bit more lightness and fluff, so I’d go for that. Buttermilk would also be great. As well, I’ll often use whole grain cornmeal in place of the oats (or 1 tablespoon of each) for variety: corn and blueberries are a great flavor combination.
Not much else to say but plate ’em up and enjoy!
Like this? Then you simply must try my whole grain waffles with blueberry maple syrup. I like those even better…
