Whole Wheat Pancakes
Adapted from I'm Just Here For More Food by Alton Brown (Stewart, Tabori & Chang, 2004)
Makes a dozen 4-inch pancakes
Many "whole wheat" recipes, especially breads, call for at least some white flour, too, because of the difficulty of developing gluten with whole-grain flours. Pancakes, with their soft texture, are at their best without any gluten, and using all whole wheat helps. It also makes for much more flavorful pancakes.
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs
- 2 cups buttermilk, room temperature
- 4 tablespoons unsalted butter, melted
- Heat a griddle to 350°F, or place over medium-low heat. In a bowl, combine the dry ingredients - the flour, baking powder, baking soda, salt, and sugar - and whisk to combine. In another bowl, whisk together the eggs, buttermilk, and butter. Add the wet ingredients to the dry, and mix until it just comes together; do not mix until smooth, but be sure not to leave any pockets of dry flour. Give the batter a few minutes to rest.
- Wipe the griddle with a bit of butter. Scoop about a quarter cup of batter onto the griddle for each pancake. Cook until bubbles begin to form and the bottom is golden, about 3 minutes. Flip and cook for another 2 minutes, or until the other side is golden, too. Serve immediately.
- If not serving right away, keep the pancakes warm, layered inside the folds of a kitchen towel. Any leftover pancakes can be frozen in zip-top bags, separated by sheets of waxed paper, for up to a month. To reheat, brush with butter and place in a 350°F for 10 minutes, or simply pop them in the toaster.