Years ago, I decided it was worth investigating the hype with whole wheat flour for things that I traditionally only made with just regular old white flour.
When I first heard about whole wheat pancakes I was dubious, but after trying it a few times, it really does seem to taste better: richer and more subtly textured than just plain old pancakes. For good measure I also threw in Guittard dark chocolate chips, but you can make them plain, or add blueberries.
You’ll notice my pancakes are on the thinner side, but I promise in a stack they’re delicious. We wish we had a photo of cutting into the stack when the chocolate just oozed out, but unfortunately we were too busy eating to pause for the photo.
1.5 cup milk
1 cup whole wheat flour
2 tsp sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup of chocolate chips (but add more if you’re a chocolate fan)
butter for greasing the griddle
1. Whisk together the flour, sugar, baking powder, baking soda and salt (or all the dry ingredients) in a bowl.
2. In a separate bowl, mix together the milk and the egg.
3. Add the dry ingredients to the bowl with the wet ingredients and mix through, leave slightly lumpy. (note: whole wheat flour is very “thirsty” so you may need to add more milk, just adjust and eyeball it as you mix through the wet and dry ingredients.)
4. Preheat a griddle. Once hot, add ladles of batter to the griddle. If using chocolate chips, sprinkle a few on each pancake.
5. Cook for a few minutes, until you start to see little bubbles forming on the surface. Flip the pancakes with a turner and cook for a few minutes on the other side, until you peek underneath and see that the bottom is golden brown.
6. Serve with maple syrup and enjoy!
Serves 2, or 1 very hungry person.
Adapted from Fifteen Spatulas.