Sunday, March 13, 2011

Saturday, March 12th - Fluffiest Whole Wheat Pancakes for Deux

Fluffiest Whole Wheat Blueberry Pancakes
I'll give D his crêpes.  They are awesome.  It is his grand-mère's recipe.  His Pancake recipe, however, is something closer to a double thick crepe.  He said he's beeing using it for years including Canadian Pancake day at his grad school.  It's funny about baking and perhaps quick breads like Pancakes but rising is very fussy about the balance of acidity and leavening.  Maybe that's why D's Pancakes are sort of like Scotch Pancakes, which in and of itself is not a bad thing except when you wake up on a Saturday wanting fluffy, airy Pancakes. 

Side-anectdote, I once had another French Ex who asked me what was up with 'English' crêpes. Why were they so 'FAT' and cakey.  PML :^D

Today was such a day.  So, I had to whip out mine adjusted since it's a family sized recipe.  I took the time to examine it because I wanted to substitute Whole Wheat Flour and use Skim Milk instead of Buttermilk.  That would mean I needed to lighten up the flour's texture and offset the lack of acidity from the Buttermilk.  As well, I missed a step where I wanted to melt butter into my Milk but added the Egg too soon and didn't want to waste a bowl expressly for melting 1 T of Butter so I used Canola Oil instead.  That too helped in making these super light.  Enjoy!

Fluffiest Whole Wheat Pancakes for Deux

(makes 6 saucer sized Pancakes)

1 c Whole Wheat Flour (~5 oz for WW in our humidity)
3/4 t Baking Powder
1/4 t Baking Soda
1 T Sugar

1 Egg
1 T Canola Oil
1 c Skim Milk
1/2 t Vanilla Extract
1/8 t + small dash Salt
1/2 c Blueberries or other fruit

In a mixing bowl, add all the Dry ingredients.  Mix well with a fork.  In a large measuring cup (or bowl), measure out the Milk.  Add the Egg, Oil, Vanilla and Salt to the Milk.  I like to add the Salt here so I know it'll be evenly distributed, particularly if you have coarse Salt.  Whisk well.

Pour in the Wets into the Dries.  Whisk to combine.  Do not over mix.  Stir just enough so everything is moistened.  If you continue to beat, you will have 'tougher' aka chewier Pancakes instead of light cakey ones.

Let the mixture stand for 5 minutes.  Longer if you have the patience.

Heat a non-stick pan on Medium heat.  Use Canola Oil or Butter to lightly lubricate the pan.  Measure out 1/2 or 1/3 scoops of Batter into the pan.  I used the measuring cup I used to measure out the flour.   Pour into the pan.  Try to leave as much room between the Pancakes as possible.  Our pan is pretty big but it was a tight squeeze.  This will yield 'Saucer' sized cakes.

Sprinkle on 1-2 T of Berries on top.  Let sit for 3-4 minutes.  Don't be tempted to jiggle or move.  Let the bubbles break on top.  If your batter is drier, the bubbles will break and stay open like a crumpet.  As long as there are bubbles at all, your leavening is active, so all good.  Toward the 3 minute mark, you can check the bottom and adjust heat of too brown.  The top will appear 'dried' and less glossy.  They are ready to flip.

Cook for another 2 minutes on the other side until golden.  Serve with Maple Syrup, Agave Syrup or your favourite Jam.  They were VERY Fluffy, possibly the Fluffiest :^D I've had in a long time, sorry mom.


5 Leave a / Read COMMENTs:

Lindsey @ Gingerbread Bagels said...

Blueberry pancakes are my favorite kind of pancakes. I love how you used whole wheat flour for them. They look sooo good. I wish I had some for breakfast tomorrow! :)

Liz That Skinny Chick Can Bake said...

Wow, such lovely, light pancakes...and with ww flour! Marvelous!

Tiffany said...

whole wheat AND fluffy! My kinda pancakes!

Stephanie @ The Brunette Foodie said...

Whole wheat pancakes and I are not friends. Mine always turn out more like flat muffins for some reason.

I definitely need to give your recipe a shot. I like the way whole wheat pancakes are SUPPOSED to taste...mine just never taste that way!

Unknown said...

SO fluffy and pretty! Yum! Can I have one?! ♥- Katrina