Fluffy Whole Grain Pancakes
February 12th, 2010 § 4 Comments
Good morning!
Today I woke up craving pancakes. When this happens, I rely on my favorite store-bought mix: Hodgson Mill Buckwheat Pancake Mix. The pancakes are hearty and full of nutty flavor.
For most of my life I relied on Bisquick or Aunt Jemima to produce sweet and fluffy, light as air traditional pancakes. And although I do still find those mixes to taste good, their lightness doesn’t really stay with me when I want a breakfast to keep me full for a few hours. I think I eat about 6 before I feel like I’ve eaten anything at all, and Aunt Jemima should not have to cook six pancakes just for me.
The buckwheat pancakes that I make now have a slightly denser texture, the ingredient list is short and identifiable, and when doused with maple syrup they’re delicious. I love the taste of whole grain products and I love their satisfying ability, but that taste preference has evolved over time. Don’t get me wrong, there are times when all you need is a stack of fluffy white pancakes from Sabrina’s in Philadelphia, but my newfound pancake mix is the one I’d prefer most mornings.
In a bowl I combine 1/2 cup mix with 1 egg, and 1/4 cup milk. These pancakes turn out amazingly thick and chewy. Delicious.
However, if you’re looking for a more traditional, fluffy pancake but also want that fullness factor, I suggest trying the method I used today. By folding whipped egg whites into the batter, you’re adding air bubbles that make for a fluffy and light pancake. Heather has done this a lot recently, and I can see why. I used 1/2 cup mix, 2 egg whites (whipped until stiff peaks form), and 1/4 cup plus 2 TBSP milk.
In a medium bowl, stir to combine the pancake mix and milk. Set aside
In a large bowl, whip the egg whites with a hand mixer until stiff peaks form.
Now fold the whipped egg whites into the pancake batter.
Scoop 1/4 cup batter for each pancake onto a greased, preheated pan over medium-heat.
Flip after about 4-5 minutes and cook for an additional 4.
Here is our finished product. Light, moist, and fluffy.
I topped them with a simple berry syrup: combine 2/3 cup mixed berries (I used frozen berries and thawed them under hot water) with 2 TBSP maple syrup and heat the mixture in a small saucepan until bubbling. I gave the whole plate an extra drizzle of honey just because. Pour over pancakes and enjoy!!
Nutrition Information for full recipe of pancakes without toppings:
Calories 277.0 Total Fat 2.4 g Saturated Fat 0.5 g Polyunsaturated Fat 0.0 g Monounsaturated Fat 0.2 g Cholesterol 3.7 mg Sodium 142.2 mg Potassium 217.8 mg Total Carbohydrate 4.1 g Dietary Fiber 4.5 g Sugars 3.8 g Protein 20.0 g
Have a wonderful morning!
Yum! Now I’m craving pancakes! Maybe I’ll make them on the weekend. When I use a mix, I use a whole grain pancake mix called ‘Sunny Boy’ – it’s delicious and easy to assemble! I rarely put berries on my pancakes – I’ll have to try that, too!
K
Paaaaancakes with berries! So tasty. Really miss the berries down here… I’ll live vicariously through your plate!
I have the same orange bowl
Oh I love thick style pancakes , that makes me feel really satisfied!! Thanks for the advice of rolled oats , I am gonna get some this Sunday!
I love the idea of adding in the whipped egg whites- they look super fluffy (and aren’t fluffy pancakes the BEST!). What a wonderful breakfast!! Hope you have a great weekend and Valentine’s Day