Pancakes are kind of like dessert, only it’s a main course and you eat it in the morning. So therefore, since these guys paled in comparison to the dessert I did make this week, and since whole wheat pancakes are much more applicable to this blog than Peach-Cornmeal Upside Down Cake, Whip It Up is getting pancakes this time.
My friend Tasneem came to visit (more like “blew into town”) and said “Tomorrow for brunch we need to make these whole wheat pancakes I found on CooksIllustrated.com.” Cook’s Illustrated Dot Com is the best $19.95 I spend all year. It’s like a giant database of amazing stuff from America’s Test Kitchen. Everything is tested within an inch of its life and a lot of it is pretty easy to make.
So while Tasneem slept peacefully on my couch on Saturday morning, I made these pancakes, and she ate them.
Whole Wheat Pancakes
(copied faithfully from Cook’s Illustrated. I didn’t need to change a thing)
Note: I used my powdered buttermilk blend instead of going to the store to buy regular buttermilk, and it was fantastic.
(Cook’s Illustrated’s pithy comments begin now:)
| 1/2 | cup unbleached all-purpose flour |
| 1/2 | cup whole wheat flour |
| 2 | teaspoons granulated sugar |
| 1/2 | teaspoon table salt |
| 1/2 | teaspoon baking powder |
| 1/4 | teaspoon baking soda |
| 3/4 | cup buttermilk |
| 1/4 | cup milk (plus an extra tablespoon or so if batter is too thick) |
| 1 | large egg , separated |
| 2 | tablespoons unsalted butter , melted |
| vegetable oil (for brushing griddle) |
1. Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
2. Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil. When water splashed on surface confidently sizzles, pour batter, about 1/4 cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.
WIU data:
- Was the recipe easy to follow: You mix one thing and then add another. It could not be easier.
- Did the dish taste good: Delicious, topped with some FOR REAL maple syrup. (The People should never ever buy FOR FAKE maple syrup).
- Would you make it again: I want to make it every day.
July 29th, 2008 at 2:02 pm
I would love to try these, but that would mean having a FOURTH kind of flour in my kitchen, which is a little insane.
July 29th, 2008 at 7:00 pm
Hey if I can do it, you can do it. No way your place is smaller than mine.
July 30th, 2008 at 2:10 pm
It’s not so much a lack of space as it is pushing the Forbearance of the Husband.
July 31st, 2008 at 11:07 pm
That is so freaking true about syrup. It is worth the money The People. No one wants to directly ingest corn syrup.
August 1st, 2008 at 7:21 am
[…] Susan’s opinion, the tasty Whole Wheat Pancakes she tried “could not be […]