Whole Wheat Fluffy Pancakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
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Thick fluffy pancakes - Several variations - Uses powdered milk to increase air content. My own recipe except my ex-chef brother in law told me not to over mix to avoid raising gluten which would make them tough. Ingredients:
1/2 cup whole wheat flour |
1/2 cup white flour |
2 tablespoons baking powder (yes!) |
1 tablespoon sugar (because bkg pwdr is bitter) |
1/3 cup skim milk powder (adds air to mix) |
1 dash salt |
1/2 teaspoon cinnamon (optional) |
1 large egg |
1/2 teaspoon vanilla |
1 1/4 cups cold water |
1/4 cup canola oil (for pan frying mild flavour, tolerates heat) |
1 cup fruit |
Directions:
1. Mix dry ingredients well.
2. Mix in eggs & vanilla until like a bowl of peas.
3. Add water. DON’T OVER MIX! It makes them tough. Spoon out carefully so you Don’t Break Bubbles. I make them small enough to be reheated later in a toaster.
4. Fry in oiled pan (I like cast iron); sprinkle tops with a bit of oil; turn when edges are dry, with lightly oiled spatula. If needed, adjust heat. Add oil to pan for each batch. They should puff up about 3/8 inch (1 cm).
5. VARIATIONS: Dot pancakes with partially cooked chunks of fruit & cover with enough batter to prevent sticking when turned -
6. -Rhubarb: Microwaved with sugar, just enough to soften it.
7. -Apple chunks: partially cooked over low heat with cinnamon and a bit of flour to prevent applesauce. Stir in saucepan as if you were stir frying them. Do this the night before. Chunks of canned apple pie filling also works.
8. -Blueberries: cook with sugar in microwave & pour on top of cooked pancakes, or stick them in as above.
9. -Syrup and banana: sliced or just served on side like a sausage.
10. -“Ostrich Eggs”: cover with whipped cream (or ice cream), plus 1/2 a canned peach.
11. -Applesauce and your favourite type of sausage.
12. I usually make a double batch and freeze what I don't eat. I thaw them in the microwave, then reheat briefly in toaster.
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