Here is my recipe for fluffy whole grain pancakes. Well they are a mixture of flours and grains. I have been searching for a healthy yummy pancake recipe for a few years now and until recently my pancakes were never very fluffy. Luckily my family ate them anyway. These ones though, they devour. Enjoy!
4 servings: about 3-4 silver dollar size pancakes for each person.
1 cup milk
2 tbsp vinegar
1/2 cup whole wheat flower
1/2 cup unbleached all purpose flower
1/2 cup oats (optional)
1 tsp baking powder
1 tsp baking soda
2-4 tbsp sugar
2 tbsp butter melted or very soft
1 tsp vanilla
First add vinegar to milk stir and let sit for 5 minutes while you get other ingredients ready. Season skillet/griddle by rubbing oil on it with a small towel, then heat to medium/medium-high. In large bowl mix dry ingredients. Add beaten eggs, butter and vanilla to milk mixture. Mix with dry ingredients and stir just enough to mix batter.
At this point I like to put the pancake batter into a large measuring cup to make pouring onto the skillet easier and less messy. Next pour about 1/4 cup on to the skillet and flip after bubbles appear and pop on the surface. Cook the second side then plop on a plate, hand them out to the family and enjoy with your favorite toppings! Our favorite is maple syrup of course!
Freeze the leftovers: Now it is rare that we have leftovers (unless I make a double batch) but they freeze well. Freeze them in a container and then just reheat in the microwave for a quick breakfast or snack! We no longer buy Frozen waffles in our house which saves money and I don’t have to worry about what's in them!
Note about flours: I buy my favorite wheat flour at the Davis farmers market. Of course that means it is local but also that means it tastes great and does not add as much density to baked goods as typical wheat flours. For unbleached all purpose flour I buy King Arthur, Bob Mills or what ever is in the bulk bin at the Davis Food Co-op.