Whole Wheat Pancakes

Page 106

| Course Type: Breakfast/Brunch

(1 review)

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I am not a fan of whole wheat pancakes. Light, fluffy, regular white-flour pancakes are a special weekend treat, reminding me of my parents' love and the pleasures of youth. Whole wheat pancakes, dense and strangely nutty, are enforced moderation; a reminder of encroaching middle age and the fact that my cholesterol number is higher than my area code.

So now that you know where the bar is, these are actually pretty good for whole wheat pancakes. The flour I used does not have too much bran in it, so while not exactly "light and fluffy", the cakes were not dense. The nuttiness was on a par with whole wheat sandwich bread, which I eat all the time.

This recipe is exactly the same as Alton's regular buttermilk pancake recipe 2 pages earlier, so it seems that the issue is finding a flour I like. I still can't see myself choosing whole-wheat pancakes over white flour pancakes, but given I've still got over a pound of this flour to use, I probably will make these pancakes again.

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