Whole-wheat aluminum-free pancakes

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Whole-wheat aluminum-free pancakes

Radishrain
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This post was updated on .
On Tuesday, I made this makeshift whole wheat pancake recipe:

3 cups whole wheat flour
1 heaping 1/8 teaspoon baking soda
1 heaping 1/8 teaspoon iodized salt
0.25 cups brown sugar
3 eggs
A few tablespoons avocado oil
Water (enough to make it the right consistency)

I tried it again the next day (Wednesday), except I added more water, and inositol (for the nutrition; I don't suppose it changed the flavor or texture). This time, they were a lot thinner. Because it's whole wheat and I didn't want super thick pancakes, both times, I helped spread the batter out manually with a spoon after putting it in the pan (but with the thinner batter, it made thinner pancakes, and more of them). It strangely tasted a lot like crepes, the second time (notwithstanding they weren't crepes, and were thicker than crepes). The pancakes were pretty soft and fluffy (both times), and quite sweet. Anyway, they were pretty good. I cooked them on medium heat in a 12" cast-iron pan (preheating at 6, starting the pancakes after a while, and going down to 5 as the pan heated up more, on a big electric burner).

It seems best to make one pancake per pan at a time, with this recipe. They can be big, though.

recipe_
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Location: SW Idaho, USA
Climate: BSk
USDA hardiness zone: 6
Elevation: 2,260 feet
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