Fluffy Wheat Buttermilk Pancakes with Toppings

(Serves 2-3 people, but we always double the recipe…a lot of mouths to feed.)

 

Homemade Pancakes. These are what I live fore when I come home and stay with my family. They are so easy, but simply divine! I have never been a pancake-eater-outer, because they always taste soggy and like cardboard. (I am sorry if I am offending restaurant pancake lovers, I suppose we don’t see eye to eye on this one). But these little gems are divine and the perfect way to start your big day! Not to mention they are healthful with the substitution of whole wheat flour for the unbleached white, and the addition of wheat germ/wheat bran. No one will ever notice you are feeding them a few more years of their life…

 

Here’s the scoop!

Ingredients

Dry:

  • 1 c whole wheat flour
  • 1 Tbsp wheat germ/wheat bran (or both!)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 Tbsp sugar (optional)
  • ¼ tsp salt (optional)

Wet:

  • 1 egg (beaten)
  • Tbsp canola oil
  • 1 cup buttermilk

 

Really cool nut cracker from the 70's

 

The glass jar bottom, screws onto the top and serves as a catcher for the chopped nuts

 

 

 

 

 

 

 

 

 

 

 

Directions

Combine all dry ingredients. In separate bowl mix the wet ingredients in with the dry. Here’s the deal, you have to stir by hand. Don’t whisk, just combine all ingredients with a metal spoon. Try to get out the bigger clumps, but don’t work the batter too hard, otherwise they won’t be fluffy!

 

Put some canola oil onto a Hot griddle and rub around with a paper towl. (Or you can just use some cooking spray if you have it in the pantry.) Plop about a ¼ of batter down on the griddle and repeat until you can’t fit any more pancakes. Just be sure to leave some space between each one so that you can really get in there and flip the flapjacks like its your job, oh, and so that the batter doesn’t run around the griddle and create one big goliath pancake!

 

Now its all about timing. Hang out around the griddle, and watch those puppies. After about 2-3 minutes on each side, they should be cooked through. They should be a nice deep golden brown, if some are a teensy bit darker, no worries, they will be gobbled up anyways. At least in my household… since all 6 of us kids had to eat, a little charred pancake wouldn’t stop us from topping them with fruit, nuts, real maple syrup, and whip cream!

So go ahead, and place some toppings in bowls on the table and let everyone prepare their own pancake plate! As you can see in the pictures, we did bananas, walnuts, maple syrup, whip cream, and some pomegranate seeds for good measure (and a burst of flavor!).

 

From the Little Yellow Morris Kitchen

–Chrissy

 

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