Fluffy Whole Wheat Pancakes

 

Breakfast

Fluffy Whole Wheat Pancakes

Whole-wheat pastry flour is available at Whole Foods Markets, Walmart and online retailers including Amazon.

2 cups whole-wheat pastry flour

2 tablespoons baking powder

2 tablespoons cane sugar

1 teaspoon kosher salt

2 large eggs

13/4 cups whole milk

1/2 teaspoon vanilla extract (optional)

4 tablespoons (1/2 stick) unsalted butter, melted

Vegetable oil for the griddle

Place a parchment-paper-lined baking sheet on the middle oven rack; heat to 200 degrees.

Whisk flour with baking powder, sugar and salt in a medium bowl.

Lightly beat eggs in a separate bowl. Whisk in milk, vanilla extract and melted butter.

Pour egg mixture into flour mixture and stir just until incorporated.

Heat the oil on a griddle (or in a cast-iron skillet) over medium-high heat. Don’t let it smoke; it’s ready when a drop of water sizzles when flicked onto the griddle.

Reduce heat to medium, and pour 1/2-cup portions of batter onto griddle, allowing space for spreading. Cook undisturbed for 2 or 3 minutes, until bubbles and air pockets form on the tops of pancakes. Turn, and cook about 2 minutes, until golden brown. Transfer to the baking sheet in the oven. Repeat with the remaining batter. Makes 8 (6-inch) pancakes.

Per pancake: 225 calories, 6.5 g protein, 28.5 g carbohydrates, 9 g fat (5 g saturated), 72 mg cholesterol, 665 mg sodium, 4 g fiber, 5 g sugar.

Source: Adapted from Nevin Martell, Washington Post Service

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