Let’s talk pancakes. I love pancakes. I mean, what’s not to love about them. They’re cakes…for breakfast. These pictured are actually considered healthy. They use a combination of whole wheat flour, all-purpose and a bit of cornmeal for some good texture. They call for honey rather than sugar, and only the egg whites from two eggs are used. They’re healthy. When I hear/read things like that I take it as license to eat double the intended amount. And with these said pancakes, that’s exactly what I did.
I love pancakes so much that I wanted to share some tips on how to make them nearly perfect. Oh, and if you have any other awesome tips on pancake making that I didn’t include, leave it in the comments. I love new knowledge.
Tip #1 – Check your baking powder to make sure it’s not past its due date.
Tip #2 – Make sure your dry ingredients are thoroughly combined.
Tip #3 – Buttermilk always makes for an awesome, subtle tang. I always recommend it above milk, or even my Dad’s recommendation, half & half.
Tip #3 – Always pour the liquid on top of the dry mixture. (I seriously don’t know why this is. I just read it somewhere and started doing it and haven’t had trouble since.)
Tip #3 – Don’t overmix! I usually count to eleven and then stop myself. You want the batter to be combined, yet still lumpy.
Tip #5 – Don’t turn the heat up too high! I used to crank up the heat and I always wondered why I had pancakes that were runny in the middle. If they’re over a medium-low flame, they’ll have enough time to thoroughly cook before it’s time to flip them.
Tip #6 – A griddle is the ideal cooking pan for pancakes. Since I lack one (I’m too cheap), I use my cast iron skillet. I’m sure to use a liberal amount of butter to insure that no sticking will occur. Oh but not too much butter or they’ll end up fried. I know, I know. How much butter then? Just a medium amount. Not too much and not too little.
Tip #7 – I always use a 1/4 cup measure to pour my pancakes. Ever try and flip a gigantic pancake? Yeah, exactly, the whole thing falls off one side of the spatula. Well if you use a 1/4 cup measure, this won’t happen–it’s the perfect size for a standard-sized spatula
Secret #1 (not really a tip) – When I pour the batter into the pan, sometimes they’re not perfect circles. To make them as perfect as possible, I’ll take my spatula and shape them a bit, pushing the batter in the places necessary. You don’t have to do this if you don’t care about looks.
Tip #6 – Add your berries after you pour the batter into the pan. By doing so, this will make sure they don’t bleed all throughout the batter, AND it will give you control on how many berries are in one pancake. Control feels good.
Whole Wheat Raspberry Pancakes
Recipe adapted from Seattle Times
Yields 8-10 pancakes (I found that it made more like 12-15. If that’s too much, then simply half the recipe)
Print this recipe!
1 cup all-purpose flour
1 cup whole wheat flour
2 tablespoons cornmeal
3/4 teaspoon salt
1 1/4 teaspoon cinnamon
1 tablespoon baking powder
1 teaspoon baking soda
1/2 cup egg whites (about 4 egg whites)
3 tablespoons honey
1 teaspoon vanilla
2 1/4 cups buttermilk
1/4 cup (1/2 stick) butter, melted
1 cup of raspberries or berries of your choice
Pre-heat oven to 200F. This is to keep your pancakes warm.
In a large bowl, sift together the all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.
In a blender, mix the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.
Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups batter.
Heat a griddle or large skillet over medium-low heat. Grease the surface, then ladle half-cups of the batter to form each pancake. Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side.