Someone save me from buying an ebelskiver pancake pan. Williams and Sonoma keeps sending me their catalog and in each one they have all these gorgeous photos of powdered sugar dusted fat, airy pancakes stuffed with all sorts of goodness. At first I thought, eh, whatever, what a uni-tasker. Now with each new catalog however I find myself dreaming of owning one. But yikes what a uni-tasker!
Speaking of pancakes, this post is kind of short and sweet, nothing exotic like an Danish ebelskiver, but I was just so surprised and delighted to find such a simple and tasty 100% whole wheat pancake recipe that I had to share it. I found it in Alton Brown’s I’m Just Here For More Food, a book I have owned for a while but have been trying to utilize more ever since I discovered that the #10 chocolate chip cookies contained within are really good. I have been trying to perfect that recipe for the flour I use, else I would have shared it with you by now. I’ve made them about 4 times in the last month!
But about these pancakes. My previous whole grain mix made excellent pancakes, but first, it was not 100% whole grain. Second, the pancakes were thinner–I love a thick pancake. Third, the recipe is for a mix, and I have never felt like scaling it down for just one morning’s worth of pancakes. I do want to make clear, however, that I really like that mix–these were sufficiently different though as to be a pleasant change. And so easy! Speaking of scaling, Alton’ recipe is for double this amount, which is way too many for me and the kids. But if you were serving 3 or more adults or 2 adults plus kids, you might want to double this recipe.
One quick note about the topping: when I was a kid I spent a weekend at my grandma’s and grandpa’s house, where they let me put brown sugar and syrup on my pancakes. Obscene I know–but typical grandparents. Anyway when I came home my mom said not both–but you can choose between them. I have not had syrup on my pancakes since that day. Butter and brown sugar are my pancake toppings of choice. Less photogenic than syrup, but oh-so-delectable.
1 cup (5 oz, 142 g) whole wheat flour (I used white whole wheat)
1/2 t baking powder
1/4 t baking soda
1/2 t salt
1 1/2 T sugar
1 large egg
1 cup(8 oz) buttermilk
2 T (1 oz) unsalted butter, melted and cooled to tepid
plus more butter for greasing the pan or griddle
Whisk together the dry ingredients, including the sugar. Set aside.
Whisk together the wet ingredients. Pour over the dry ingredients and mix just until combined.
Ladle by the 1/4 cup-ful onto a hot pan or griddles that has been swiped with butter while hot. Cook until the pancake is firm enough to flip–you will see bubbles form in the batter and the edges will start to cook golden. This makes a thick pancake–you may need to adjust the heat to cook the middle without burning the outsides compared to other pancakes. When it is golden and cooked through (I sometimes peek for the first 1 or 2), it is ready to serve.
I told you it was super easy–especially if you use a scale!