![]() Sprinkle on your add-ins rather than stirring them in. ![]() Let your eggs sit out for an hour before cooking/baking or let them sit in warm water for 3-5 minutes to bring them to room temperature.ģ. This is just a good rule of thumb for pancakes or any baking recipe. Once your wet ingredients are incorporated into your dry ingredients, stop stirring! It’s tempting to keep going but the gluten from the whole wheat flour will strengthen and this will make a more bread-like pancake instead of a fluffy pancake.Ģ. Don’t overmix!!! I can’t stress this enough. Butter for a more traditional flavor or if you’re dairy-free you can use coconut oil.Ī few tips for making sure your whole wheat pancake recipe are as fluffy as can be:ġ. Vanilla extract – you can skip this if you don’t have but it adds that hint of vanilla we all love from whole wheat pancakes.Dairy milk will give it a more traditional flavor but either works. Milk – feel free to use dairy or non-dairy milk.Large eggs – I wouldn’t recommend replacing these and pro-tip: make sure your eggs are room temp for a fluffier pancake.Of course, you’ll want more for drizzling afterwards. Maple syrup – adds a slight hint of sweetness to the recipe.Salt – I know it seems strange to use salt, but it helps bring out the flavor so don’t skip it!.Whole wheat flour – you can also use whole wheat pastry flour but for a less refined version go with classic whole wheat flour.Here are a few swaps I make for this whole wheat pancake recipe but you can also choose to stick to the classics. What You Need to Make Whole Wheat Pancake Recipe:įor a basic whole wheat pancakes recipe you need: flour, baking powder, sweetener, eggs, milk and butter. Honestly, I’m never going back to regular flour in my pancakes. The last few weeks we’ve been making whole wheat pancakes and I’m in looooooove. I immediately moved to the front where I would have a constant reminder to use it up. I have been making a lot of whole wheat bread in the last few months and forgot I stowed some extra in the back. I recently found a lone bag of whole wheat flour at the back of my cupboard. We all have those pantries where you stumble across random bags of flour, right? I have come a long way and *most* of my baking cupboard is stored in jars and labeled but I still come across surprises once in awhile.
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