Tuesday, December 11, 2007

Whole Wheat Pancakes

At least once a week I try to make whole wheat pancakes for breakfast-- I'm sure the boys would be happy if they got them every day. If you use a soft wheat you can do 100% Whole Wheat, if you use a hard white wheat, it's ok too, but hard red wheat makes it a little heavy. I have run out of soft wheat (I've got it ordered though!) so just used 1 cup wheat flour and 2 cups white flour, that way they weren't so heavy.

Whole Wheat Pancakes

Mix together:
3 cups fresh ground soft wheat flour
1/4 c. sugar (optional)
2 T. baking powder
1 tsp. salt
2 1/2 c. milk*
1/3 c. oil
2 eggs

Mix thoroughly. Pour batter by 1/4 cupfuls onto a hot griddle. Depending on the type of wheat flour you use, you may or may not see bubbles form to show you when to flip the pancakes. If you make this recipe with all white flour, you will see bubbles, if you use a hard red wheat, you probably will not see bubbles. I tend to just watch and flip them when the underside is brown.
This makes a good sized batch, enough for 6 good eaters-- we normally have just a couple pancakes leftover.

*Can replace milk with 2 1/2 c. apple juice


The Pace Posse said...

Do you know...can you make pancakes and freeze them and then thaw them out for breakfasts? How would you thaw/heat them up?

Rachel said...

Super easy! We don't do it-- because the boys eat like 6 pancakes at a time... and to think, they'll probably eat more as they get older... *sigh* :-)

Anyway, just put them on a cookie sheet to freeze, then when frozen stick them in a bag. When your ready to eat, just take a couple out and put them in the toaster.
The microwave works, but they're a little soggy, IMO.
If you pack them in a bag before freezing, it's ok- you just have to break them apart with a knife, before putting them in the toaster. I like toasted pancakes better- they have crispy sides.
The longer they sit in the freezer the most ice crystals they gather, so watch that before toasting them.

diggy said...

Hello! I just wanted to thank you for your blog! I found your link on Mothering. I really love baking but am just learning to cook. I have an 18 month old and stay at home. I made your baked spaghetti and pizza this week. My son loved both! Can you please tell me where you order your soft wheat flour? Thanks! Katie

Rachel said...

Hi Katie, I'm glad you find my blog helpful!
I go through http://wheatmontana.com/ to get wheat, but I get the "berries" and grind my own. I see on their site they don't offer soft wheat flour, the "Bronze Chief" is a hard red and the "Prairie Gold" is a hard white wheat, Prairie Gold would work fine for quick breads like pancakes and muffins, Bronze Chief is best for yeast breads.
The fresher you can get the wheat flour, the better- as whole wheat flour still has the wheat germ in it, so it spoils quickly. When you get it, keep it in the freezer- and I would just get enough to last a month or 2, but probably not any longer.
HTH! :-)


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