My ideal Sunday morning generally involves watching CBS Sunday Morning, perusing the newspaper, and making a more-complex-than-usual breakfast. So it’s Sunday morning breakfast time on Thyme and Reason blog. Pancakes tend not to be my top breakfast pick – I gravitate toward egg dishes. But sometimes pancakes are in order – and these, from Mark Bittman (of course), are delicious and rely on whole wheat flour for a slightly healthier, more sustaining breakfast.
Those who have relied on box mixes for their pancake fix should really try making them from scratch sometime, maybe not using this recipe. But really, homemade, whole grain pancakes have such a greater depth of flavor than anything that comes from a box mix – not that I don’t appreciate the convenience of boxed mixes sometimes (I do!).
While making these pancakes is pretty straightforward- it does require several steps and three different mixing bowls. I don’t like using more than one bowl and one pan per dish, but these have turned into a welcome exception because of the results.
Whole Grain Pancakes, from Food Matters, by Mark Bittman
Makes 4-6 servings
butter as needed
1 2/3 c. whole wheat flour
2 T. sugar
1 T. baking powder
1/2 t. cinnamon
1/2 t. salt
2 large eggs, separated
2 c. milk
First, melt 3 T. butter.
In a large bowl combine flour, sugar, baking powder, spices, and salt.
Beat the egg whites with an electric mixer or a whisk until stiff peaks form – do not overbeat. In a separate bowl beat the yolks, milk, and melted butter until foamy. (Here, I have a problem with the cold milk and egg yolk causing the melted butter to solidify. Any ideas for overcoming this? I suppose I could heat the milk and then temper the egg yolk. Thoughts?)
Add the milk mixture to the flour mixture and give a couple of good stirs, but do not overmix. Fold in the egg whites and stir until the batter is just relatively smooth. It’s ok if there are some lumps – and you will have some lumps.
Heat a large skillet (Bittman recommends cast-iron, which I do not own) over medium heat. Add butter as needed. When skillet is hot, spoon batter on pan. Cook until bubbles form and pop, about 2 minutes.
Carefully flip pancakes. Cook on other side another 1 or 2 minutes.For this part – I recommend enlisting the help of someone that likes flipping pancakes. I would rather mix up the batter and let someone else take over pancake-cooking (thanks Chris).
Serve with toppings of your choice (I chose maple syrup and sugared strawberries).
While not exactly easy, these pancakes are hearty and flavorful with a just a touch of sweetness from the small amount of sugar. You could also add other grains to the batter, or sliced fruit, nuts, and/or chocolate chips. You can also wrap up the leftovers and reheat them later in the week. They reheat well.