100 whole wheat pancakes

Author of this recipe: Shizue Mabray

Discover the ultimate indulgence of 100% whole wheat pancakes! Fluffy, golden, and packed with wholesome nutrition. Treat yourself to guilt-free breakfasts without skipping on taste. Try our quick and easy recipe at (link to your recipe page).

Tag your creation with #EatsNowRecipes!

Ingredients

• Sure thing! Here are the ingredients required to make 100 delicious whole wheat pancakes:
• ### Whole Wheat Pancakes (Makes 100)
• **Ingredients:**
• - 10 cups whole wheat flour (preferably finely ground)
• - 1/2 cup white sugar
• - 1 cup baking powder
• - 2 teaspoons salt
• - 3 cups milk
• - 1 cup melted butter
• - 3 eggs
• - 2 teaspoons vanilla extract
• For best results, use fresh, high-quality ingredients. Enjoy your whole wheat pancakes!

Steps

1. ## How to Make 100 Whole Wheat Pancakes: A Step-by-Step Guide ##
3. >### Introduction: ###
4. Indulge in a wholesome and fluffy breakfast experience with our 100% whole wheat pancakes. Packed with the goodness of whole grains, these pancakes not only make a delicious meal but also ensure a longer feeling of fullness. Follow our simple step-by-step guide to prepare 100 delectable whole wheat pancakes right in your own kitchen.
6. **Skill Level:**
7. Beginner
9. **Total Time:**
10. 25 minutes (approx.)
12. **Yield:**
13. Approximately 100 pancakes (depending on size)
15. **Prep Time:**
16. 10-15 minutes
18. **Cook Time:**
19. 10-15 minutes
21. **Keyword-rich Introduction:**
24. ### Ingredients ###
26. * 2 cups (260g) Whole Wheat Flour (finely ground)
27. * 3 tsp of Baking Powder
28. * 2 ¼ tsp Sugar (optional)*
29. * 1 ½ tsp Kosher Salt
30. * 3 ¼ tbsp Vegetable Oil
31. * 1 tsp Vanilla Extract *Add-on for extra flavor, skip if preferred
32. * 3 Eggs
33. * 3 cups Skim Milk (or non-dairy substitutes like soy, almond, etc.)
35. >*Note: Whole wheat flour has a natural slightly bitter taste which is balanced by adding some sugar into the mix.<br>
38. ### Instructions ###
40. **Pancakes Preparation **
42. **> Step 1 - Mix Dry Ingredients:**
43. Sift whole wheat flour with baking powder (sifting adds air), sugar (if using), and salt in a large mixing bowl. Whisking together combines them uniformly and prevents potential lumps when liquids are added.
45. **> Step 2 - Wet Ingredients and Combining**
46. In a separate container, beat the eggs (separately or together; both give good results here), add vegetable oil and vanilla (optional), whisk them smoothly. This will help in blending them in later on with dry ingredients effortlessly. Gradually pour wet ingredients into dry ingredients mix while stirring and combining them simultaneously into a smooth batter that falls slowly when a ladle is raised slightly. Remember: *Over-mixing makes pancakes tough!*
49. **> Step 3 - Rest: Allow Batter "Chill" **
50. Cover the pancake batter bowl and let it rest in a cool area (typically, on the counter), for about 15-20 minutes. Don't skip this step as it encourages a chemical reaction with baking powder (and sugar), yielding lighter pancakes.
55. **Cooking Process:**
57. **> Step 4- Heat Griddle and Prepping **
58. - Start warming up your electric griddle on medium low-medium heat and ensure it's flat and non-stick so pancakes slide off easily after cooking
59. * Alternatively, if on stovetop, use a well-seasoned cast-iron skillet as stovetop heat gives an excellent crusty flavor that electric heating lacks (use non-stick pan if cast iron unavailable).
60. -Lightly Grease griddle and pan lightly
61. - If pan doesn't have markings, consider drawing 4x4 inch (or preferred, based on skillet) squares to act as a visual aid while pouring. Use measuring ladle for easy consistency
64. **> Step 5 - Cook Pancakes **
65. - Once everything appears hot enough.
66. - Gently Ladle batter over griddle or skillet
67. - You can rotate skillet clockwise as you pour for uniform circular shape with crisp edges.
68. - You'll know when to check the side facing you if you see tiny bubbles popping in middle or bubbles breaking all over; this is when you check the bottom color; cook till desired side color on one side
69. (tip: you don't want too-dark brown crust)
70. - flip pancake using a flat spatula
72. **> Step 6 - Second Sides for Flipped **
73. - Lower heat
74. - Let other side cook another 2-3 minutes (less-time will help achieve that iconic golden shade; longer would darken them) for that golden pancake color;
75. - Use a plate-spatula technique with care so it doesn't break pancake
78. **Serving with Choice of Extras or Toppings **
79. - Transfer to a stack on plate with paper towels and keep towel over while preparing all pancakes
80. - Once done stacking (as many of as fit!), remove towels
81. - Consider garnishing or flavoring as you serve
83. #### Optional Extras, Add-ons & Variations - Customize As You Please ####
84. While pancakes as a basic food are scrumptious on their own, you can consider the following to spice things up! Feel free to experiment or choose from your preferences. Remember to taste during and make alterations while in batter stages before final prep
86. -** Flavor and Color:** Add 1 ripe mashed banana , for extra flavor - can make extra light-hued

Relevante Seiten

• 100 whole wheat harvest pancakes
• 100 whole wheat pancakes