100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
FEATHER PANCAKES
Make and share this Feather Pancakes recipe from Food.com.
Provided by Bluenoser
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, stir flour, baking powder, sugar and salt.
- Combine egg, milk and oil.
- Add all at once to dry ingredients.
- Pour batter onto hot griddle, and cook as for pancakes.
Nutrition Facts : Calories 517.4, Fat 21.1, SaturatedFat 5.4, Cholesterol 110.1, Sodium 1767.3, Carbohydrate 69.5, Fiber 1.7, Sugar 12.8, Protein 13.6
FEATHERWEIGHT PANCAKES
Make and share this Featherweight Pancakes recipe from Food.com.
Provided by MightyStickFigure
Categories Breakfast
Time 20m
Yield 1 dozen
Number Of Ingredients 5
Steps:
- Beat egg whites at high speed with an electric mixer until stiff peaks form. Beat egg yolks at high speed with electric mixer until thick and pale; stir in cottage cheese, flour, and salt.
- Fold in egg whites.
- Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle.
- Cook until tops are covered with bubbles and edges look cooked; turn and cook other side.
- Dust with powdered sugar and serve with syrup.
Nutrition Facts : Calories 496.5, Fat 22.3, SaturatedFat 9.2, Cholesterol 658.1, Sodium 1429.9, Carbohydrate 29.2, Fiber 0.8, Sugar 1.7, Protein 41.8
LIGHT-AS-A-FEATHER PANCAKES
It's super simple to flip these light-as-air cakes. Sprinkle them with berries, chocolate, or candy chips for a showy twist. TRY THIS... Fill a plastic bag with batter. Snip the corner and squeeze batter onto griddle.
Provided by lauren
Categories Breakfast
Time 24m
Yield 8-10 4-inch pancakes, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Put flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir with a wooden spoon to mix. Save until Step 3.
- Crack the egg into another mixing bowl. Beat with a wire whisk or fork until yolk and white are mixed. Add buttermilk and oil to egg. Beat with the wire whisk until ingredients are well mixed.
- Add egg mixture to flour mixture. Stir with the wooden spoon until dry ingredients are wet. (The batter should be somewhat lunpy, not smooth.).
- Grease an unheated griddle or large skillet with the shortening. Put the griddle or large skillet on a burner. Turn heat to medium and let griddle or skillet get hot. (To check if the griddle or skillet is ready, carefully sprinkle a few drops of water on the surface. The water will dance across the surface when the griddle is hot enough.).
- For each pancake, pour about 1/4 cup batter onto the got griddle or skillet. Cook over medium heat until pancakes have slightly bubbly surfaces and the edges are slightly dry. (This will take about 2 minutes.).
- Turn the pancake over with a pancake turner. Cook until bottoms are golden brown. (about 2 minutes more). Remove pancakes from griddle or skillet and put on a serving plate. Cover with foil to keep warm. Repeat until all the batter is used. Turn off burner. Remove griddle or skillet from the burner.
- STIR IT IN: If plain flapjackes aren't your favorite, jazz 'em up by stirring 3/4 cup blueberries or raspberries or 1/4 cup miniature semisweet chocolate pieces, peanut butter-flavored pieces, butterscotch pieces, chopped peanuts, or miniature candy-coated semisweet chocolate pieces into the pancake batter. Candy-coated chocolate pieces will color the batter a bit.
Nutrition Facts : Calories 114.8, Fat 4.4, SaturatedFat 0.8, Cholesterol 27.7, Sodium 198.6, Carbohydrate 15.2, Fiber 0.4, Sugar 3.1, Protein 3.4
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