Whole Wheat Buttermilk Silver Dollar Pancakes Recipes

WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth. (For thinner pancakes, stir in 1 to 2 tablespoons more milk.)
• Heat griddle or skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, pour 1/4 cup batter from cup or pitcher onto hot griddle. Cook until puffed and dry around edges. Turn and cook other side until golden brown.

WHOLE-WHEAT BUTTERMILK PANCAKES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil and eggs together in a medium bowl. Make a small well in the dry ingredients and pour the wet ingredients into the well. Whisk until just combined. The batter may be slightly lumpy.
• Heat a pancake griddle or large nonstick skillet over medium heat. Add the butter and swirl or stir to coat the surface. Working in batches, spoon about 1/4 cup batter per pancake onto the griddle or skillet. Flip the pancakes when the tops are covered with bubbles and the edges are lightly browned and set. Cook the other side for an additional 1 to 2 minutes. Remove from the griddle or skillet and continue until all the batter is used, adding more butter as needed.
• Serve the pancakes with your choice of chocolate syrup (or melted chocolate ganache), berries, maple syrup and/or whipped cream.

WHOLE WHEAT BUTTERMILK SILVER DOLLAR PANCAKES

Steps:

• In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and nutmeg if using.
• In a medium bowl, whisk together the buttermilk, eggs, butter, and vanilla, beating until well-blended.
• Pour the wet ingredients over the dry ingredients and whisk just until incorporated.
• Heat a non-stick griddle to 350 degrees, or place a large non-stick frying pan over medium heat. Add a little butter, if desired, and scoop scant tablespoonfuls over the hot griddle/pan. Cook until the pancakes begin to look a little dry around the edges and start to form bubbles, about 1 minutes. Flip and cook for another minute until golden brown on both sides.
• Serve with butter and maple syrup.

LIGHT & FLUFFY WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Beat egg until fluffy.
• Add remaining ingredients, mix only until smooth.
• Makes 8 (4 inch) pancakes.
• Really good and healthy!

SILVER DOLLAR BUTTERMILK-PECAN PANCAKES WITH BOURBON MOLASSES BUTTER AND MAPLE SYRUP

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.
• Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.
• Serve 6 pancakes per person, top each with some of the bourbon butter. Drizzle with warm maple syrup and dust with confectioners' sugar. Garnish with fresh mint sprigs and more toasted pecans, if desired.
• Bourbon Molasses Butter:
• Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.
• Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 30 minutes before using to soften.

WALNUT AND WHEAT GERM SILVER-DOLLAR PANCAKES

Steps:

• To make the pancakes:
• In a blender blend the flour, the baking soda, the salt, the sugar, the wheat germ, the egg, and the buttermilk for 15 seconds and scrape down the sides. Add the walnuts and blend the batter until the walnuts are just chopped fine. The batter may be made 1 day in advance and kept covered and chilled.
• Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the oil. Working in batches, pour the batter onto the griddle in 2-inch mounds, cook the pancakes for 1 1/2 minutes on each side, or until they are golden, and transfer them as they are cooked to a heatproof platter, keeping them warm in a preheated 200°F. oven. Serve the pancakes with the blackberry syrup and the butter and garnish them with the blackberries.
• To make the blackberry syrup:
• In a saucepan combine the blackberries and 1 cup water, bring the water to a boil, and simmer the berries, covered, for 10 minutes. Purée the mixture in a blender in batches and force it through a fine sieve into a bowl, discarding the solids. In the pan, cleaned, combine the sugar, the zest, and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until it registers 220°F. on a candy thermometer. Remove the zest with a slotted spoon, discarding it, add the blackberry purée, and boil the syrup until it registers 210°F. Let the syrup cool, skimming off any froth, and serve it warm or at room temperature. The syrup keeps, covered and chilled, for 6 weeks. Makes about 2 cups.

NUTTY WHOLE-GRAIN SILVER DOLLAR PANCAKES

Steps:

• In small bowl, toss 1/2 cup slightly crushed cereal, the raisins and nuts; set aside.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir Bisquick mix, 3/4 cup crushed cereal, the milk and eggs with fork until blended.
• For each pancake, pour 1 measuring tablespoon batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
• For each serving, arrange 6 pancakes on plate. Top with 1 tablespoon yogurt and 2 1/2 tablespoons cereal mixture. Drizzle 2 tablespoons honey over all.

SILVER DOLLAR PANCAKES

Steps:

• In a small bowl, whisk together flour, sugar, baking powder, and salt. In a medium bowl, whisk together milk, butter, and egg. Add flour mixture to milk mixture and whisk until just moistened (batter should have some lumps).
• Heat a large nonstick or cast-iron skillet over medium. With a paper towel coated in butter, lightly grease skillet. Working in batches, drop batter by tablespoonfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 minutes. Flip and cook until browned on underside, 1 minute. Repeat with more butter and remaining batter, wiping skillet clean between batches. Serve with desired toppings.

100% WHOLE WHEAT PANCAKES

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.

SILVER DOLLAR PANCAKES

Steps:

• Blend sour cream, flour, eggs, sugar, salt, and baking soda together with a whisk until smooth.
• Heat a skillet or griddle over medium-high heat. Lightly coat with butter. Drop batter 2 tablespoons at a time onto griddle, leaving plenty of space for spreading. Fry until bubbles form and break on the pancake's surface and bottoms are browned, 3 to 4 minutes. Flip and cook until until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

SILVER DOLLAR OAT PANCAKES

Steps:

• In a large bowl, combine the dry ingredients. In a small bowl, beat the egg, buttermilk, applesauce and butter; stir into dry ingredients just until moistened. , Pour batter by 2 tablespoonfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup.

WHOLE WHEAT BUTTERMILK PANCAKES (WITH WHEAT GERM)

Steps:

• Whisk together the dry ingredients in a large bowl (whole wheat flour, wheat germ, baking soda, salt, cinnamon and nutmeg) until well blended.
• In a bowl, gently mix the wet ingredients (eggs, oil and buttermilk).
• Slowly add dry to wet and mix until blended.
• Heat stove top griddle or frying pan on medium-high heat.
• Pour about 1/4 cup batter for each cake onto the griddle.
• Cook until bubbles appear, and begin to gently break, then flip pancakes.
• Cook another minute or so on the other side.
• Serve with butter and maple syrup.