Ingredients with Measurements:
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup rolled oats
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Special equipment needed:
- Griddle or non-stick skillet
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
Step-by-step instructions:
1. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, cornmeal, rolled oats, brown sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the eggs and mix in the buttermilk, vegetable oil, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a griddle or non-stick skillet over medium heat. Grease lightly with cooking spray or butter.
5. Using a 1/4 cup measuring cup, pour batter onto the griddle or skillet.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, about 2-3 minutes. Flip the pancake and cook for an additional 1-2 minutes.
7. Repeat with remaining batter, greasing the griddle or skillet as needed.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 12 pancakes
Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 23g
- Protein: 6g
- Fiber: 3g
Substitutions for ingredients:
- Whole wheat flour can be substituted with all-purpose flour or gluten-free flour.
- Buttermilk can be substituted with milk or non-dairy milk and 1 tablespoon of vinegar or lemon juice.
Variations:
- Add 1/2 cup of blueberries or chopped nuts to the batter.
- Replace the brown sugar with honey or maple syrup for a sweeter pancake.
- Use different types of flour, such as rye or spelt, for a different flavor.
Tips and tricks:
- Do not overmix the batter to prevent tough pancakes.
- Let the batter rest for 5-10 minutes before cooking to allow the ingredients to meld together.
- Use a measuring cup to ensure consistent pancake size.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat pancakes in the microwave for 30 seconds or in a toaster oven for 5 minutes.
Presentation ideas:
- Stack pancakes on a plate and drizzle with maple syrup.
- Top with fresh fruit and whipped cream.
Garnishes:
- Fresh fruit
- Whipped cream
- Chopped nuts
Pairings:
- Bacon or sausage
- Scrambled eggs
- Fresh fruit
Suggested side dishes:
- Hash browns
- Roasted vegetables
- Fruit salad
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter.
- If the pancakes are too thin, add a tablespoon of flour to the batter.
Food safety advice:
- Use pasteurized eggs to prevent foodborne illness.
- Cook pancakes to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
- Pancakes have been a popular breakfast food for centuries, with variations found in many cultures around the world.
Flavor profiles:
- Nutty, slightly sweet, and hearty.
Serving suggestions:
- Serve hot with butter and maple syrup.
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