Active Time:45 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:6
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Cook Mode(Keep screen awake)Ingredients1cupall-purpose flour1cupwhole-wheat pastry flour2tablespoonsgranulated sugar1tablespoonbaking powder¼teaspoonbaking soda⅛teaspoonsalt2large eggs, lightly beaten1 ½cupsbuttermilk1teaspoonvanilla extract¼cupunsalted butter (1/2 stick), meltedPure maple syrup, sliced bananas and/or toasted sliced almonds for topping (optional)
Cook Mode(Keep screen awake)
Ingredients
1cupall-purpose flour
1cupwhole-wheat pastry flour
2tablespoonsgranulated sugar
1tablespoonbaking powder
¼teaspoonbaking soda
⅛teaspoonsalt
2large eggs, lightly beaten
1 ½cupsbuttermilk
1teaspoonvanilla extract
¼cupunsalted butter (1/2 stick), melted
Pure maple syrup, sliced bananas and/or toasted sliced almonds for topping (optional)
Directions
Whisk all-purpose flour, pastry flour, sugar, baking powder, baking soda and salt together in a large bowl until combined.
Whisk eggs, buttermilk and vanilla together in a small bowl; add to flour mixture and whisk until just combined. Stir in butter just until combined. Let the batter stand at room temperature until slightly thickened and fluffy-looking, about 5 minutes.
Meanwhile, place a large nonstick skillet over medium-low heat (or use a preheated griddle).
Working in about 8 batches (3 pancakes per batch), pour about 2 tablespoons batter per pancake into the pan (or onto the griddle); cook until the edges are dry and bubbles appear on the surface, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes.
Top the pancakes with maple syrup, bananas and/or almonds, if desired.
Frequently Asked Questions
Unlike refined white flour, which uses just the inner starchy part of the wheat kernel called the endosperm, whole-wheat flour includes the endosperm, as well as the bran (the grain’s protective outer layer) and the germ (the grain’s seed).
What’s the benefit of including the whole grain instead of just part of it? Nutrients and fiber.
The bran and germ contribute a plethora of vitamins, minerals, antioxidants and fiber. Because refined white flour—often referred to as all-purpose flour—is made from only the endosperm, these nutritional benefits are lacking.
Whole grains are beneficial to the gut’s microbiome, thanks in large part to thefiber in the whole grain, which has been shown topositively alter the gut’s microbiomeand has been associated with a reduction in blood glucose and blood lipids, including cholesterol.
Eating plenty of fiber has also been linked with lower disease risk, including heart disease and certain cancers.
If you’re currently not eating enough fiber, start incorporating it in small amounts. Going full bore if you haven’t been eating much of it can cause some pretty unpleasant side effects—like gas and bloating.
If you don’t have buttermilk on hand, you canmake a substitute. Mix 1 tablespoon fresh lemon juice with 1 cup whole milk in a jar. Let stand 10 minutes before using.
To measure flour correctly, use thespoon-and-level method. With a spoon, lightly scoop flour into a measuring cup. Level the flour using the straight edge of a knife or spatula, sweeping it across the top of the measuring cup. Try to avoid scooping the measuring cup directly into the flour, which can pack too much flour into it.
Yes, you can! If you’re using fresh blueberries, gently fold them into the batter. Alternatively, you can sprinkle the blueberries on top of the pancakes while they’re cooking to evenly distribute them. If you’re using frozen blueberries, it’s best to sprinkle them on top because they tend to stain the batter when mixed in. After pouring the pancake batter in the pan, sprinkle about ½ tablespoon of blueberries or other chopped fruit on top of each pancake. Cook for 2 to 3 minutes until the edges are dry and bubbles appear on the surface, then flip and cook until golden brown on the other side.
For fluffy pancakes, don’t overmix the batter. Overmixing the batter causes gluten to develop, which can make the pancakes tough. Don’t let the batter sit too long, or you’ll lose the rise from the leavening agents. Allow the batter to rest for 5 minutes before cooking.
It’s best to cook the pancakes within 5 minutes of mixing the batter. If you refrigerate the pancake batter overnight, the leavening agents will lose their effectiveness and you’ll end up with thin pancakes. Cooked pancakes can be frozen for up to 3 months. To freeze cooked pancakes, layer them between sheets of parchment paper and store in an airtight container. Reheat in the microwave or oven.
Originally appeared: EatingWell.com, May 2023
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Nutrition Facts(per serving)340Calories12gFat48gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
