This pancake mix is so easy to make from healthy ingredients, you'll wonder why anyone buys the expensive commercial brands. Make up a batch ahead of time, and on those mornings when every minute counts, you can cook fluffy pancakes without searching your pantry for the baking powder tin.
Whole wheat pancakes are delicious plain, but it's also fun to create new pancake combinations. Check out our Pancake Fillings recipes for new ideas that build on these basic whole wheat cakes.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
|10 cups||whole wheat pastry flour (about 2-1/2 lbs)|
|2 1/2 teaspoons||salt|
|3 tablespoons||baking powder|
To make the mix: Place the flour, sugar, salt, and baking powder in a large bowl and whisk well to evenly distribute the ingredients. Stored in an airtight container in a cool, dry place, the pancake mix will keep for up to 3 months.
To make basic whole wheat pancakes: Use the proportions for ingredients in the chart below.
Place the egg, milk (start with the smaller measure), and butter in a mixing bowl and whisk to blend.
Place the Basic Whole Wheat Pancake Mix in a medium-size bowl. Add the egg mixture in a slow stream, stirring constantly to blend. If you like your pancakes thin, and the batter seems too thick, add more milk a little at a time.
Heat a griddle or large skillet over medium-low heat until a few drops of water sizzle when splashed on the surface, then brush on some canola oil. Working in batches if needed, spoon the batter onto the griddle to form pancakes that are about 4 inches in diameter and cook until small bubbles begin to appear on the surface, 1-1/2 to 2 minutes. Carefully flip the pancakes and cook until the other side is brown, 1-1/2 to 2 minutes.
Whole wheat flour is more nutritious and has more fiber than white flour because the bran and the germ aren’t removed during milling. However, baking with regular whole wheat flour produces baked goods that are heavier and denser than those made with traditional all-purpose white flour.
The good news is that whole wheat pastry flour is becoming more widely available. While it still isn’t as light as traditional all-purpose white flour, it’s close in texture and taste, making it appropriate for baking all but the most delicate pastries, quick breads, and cakes.