These panny-cakes have been on a weekly rotation at our house ever since Brad and I got married. They are light, wholesome, and flavorful. We love these things.
The original recipe calls for buttermilk but I use whatever acidic dairy I have in the fridge at the time…buttermilk, sour milk, whey, yogurt, even plain milk mixed with one of the above. Keep in mind that the thicker your dairy product, the thicker your pancakes. Using all whey, for instance, makes a flatter pancake. We don’t mind. They all taste delicious.
For the flour in these pancakes, we prefer freshly ground flour over the store-bought whole wheat flour. Somehow, the home-ground flour keeps the pancakes lighter even though they are 100% whole grain. Before I purchased my grain grinder, I would use mostly whole wheat flour with a bit of all-purpose flour mixed in.
My apologies…these pictures show more strawberries and yogurt than they do pancakes. I like to drown my pancakes in toppings: a bit of syrup, sometimes some butter, and then lots of fruit and yogurt. I’m making myself hungry just thinking about it.
Whole Wheat Pancakes
Recipe adapted from my mom’s
1 cup sprouted whole wheat pastry flour
1 t baking powder
1/2 t (scant) baking soda
1/4 t salt
3 T ground flax seed, optional
1 cup buttermilk or alternative soured dairy product
1 1/2 T neutral oil
Mix the dry ingredients together. Add the wet ingredients and stir gently just enough to barely combine them. Fry on a hot, greased skillet. Serve hot with lots of yummy toppings.
Yield: about 10 small-ish pancakes