Recipe by Amy Halloran
Ready in: 15 minutes
Amy's recipe is part of her amazing recipe zine - The Pancake Papers. She has generously shared this recipe with us. We recommend checking it out!
Amy's Perfect Pancake Mix
1 cup Whole Grain Stone-Milled Flour (ANY of our flours will do) OR
half and half: Buckwheat Flour/Cornmeal OR Cornmeal/Rye Flour OR Buckwheat/Whole Grain etc.
1 tsp Baking Powder (we love Rumford)
1/4 tsp Baking Soda
1/2 tsp Salt
1 tbs Yogurt
1/2 cup* Milk of choice
*you may need more liquid depending on flour used; consistency should be like thick whipped cream for puffy pancakes, or melted ice cream for thin pancakes
1. Thoroughly combine all dry ingredients in large bowl. Add all wet ingredients to bowl and combine just until mixed. DO NOT BEAT the batter - this will toughen your pancakes.
2. Let the batter sit for 5-10 minutes to allow the flour, and especially the bran, to absorb the liquids.
3. Meanwhile, butter a griddle or skillet over medium-high heat. Butter generously.
4. Pour batter onto heated surface, making the pancakes any size you like.
5. Whole grain flours brown more quickly than white flours, so flip as soon as the edges start looking firm, and just as bubble start to form.
6. Serve immediately with lots of butter and love!
Thank you for this lovely recipe, Amy! It's chock-full of tips for working with stone-milled flours.
Why Whole Wheat?
Whole Wheat pancakes taste better!
Most whole wheat flours you purchase at the grocery store have been separated and stripped of flavorful oils (learn more). Our Whole Wheat is the whole grain. Nothing removed, as nature intended it. This makes it loads more flavorful and nutritious! Make your pancakes even more nutritious with an Ancient Grain- we love Einkorn pancakes the most.
Want to sneak in more whole grain? Try our Whole Wheat Brownie Recipe and Spelt Banana Bread Recipe, too! Shhh...they'll never know it's whole wheat.