Whole Grain Pancakes: Nutritious and Delicious

Enjoy the taste of pancakes made from whole grain flour. Despite the fact that this flour is coarser than regular wheat flour, the pancakes turn out soft and tender. True, the taste and color of such pancakes are still slightly different from the usual, but this is even good, because whole grain flour is rich in fiber and minerals.
cook time: 50 min
Ethan Rowley
Whole Grain Pancakes: Nutritious and Delicious

Nutrition Facts (per serving)

183
Calories
9g
Fat
19g
Carbs
6g
Protein

Ingredients (6 portions)

Dough:

Salt 0.25 tsp
Sugar 2 tbsp
Milk 600 ml
Eggs 2 pc
Vegetable oil 3 tbsp
Whole wheat flour 220 g

Recipe instructions

Step 1

Step 1
How to make pancakes from whole wheat flour? Prepare your ingredients. All products must be at room temperature, so milk and eggs must be removed from the refrigerator in advance, approximately 1-1.5 hours in advance. Use selected and large eggs. Whole grain flour differs from regular flour in that it is more coarsely ground. Whole wheat grains are involved in grinding: not only the core, but also the outer part. Regular flour consists only of the inner part of the grain.

Step 2

Step 2
Combine the eggs with sugar and beat with a whisk until smooth.

Step 3

Step 3
Pour about half (300 ml) of room temperature milk into the beaten eggs and stir.

Step 4

Step 4
Whole wheat flour is a single-mill flour, so it is coarser and its particles are larger in size. Whole grain flour has a pale cream color due to the presence of the outer shell of the grain, so this flour must be sifted through a fine sieve, and it is better to sift not once, but twice.

Step 5

Step 5
Thatʼs how much unnecessary husk remains at the bottom of the sieve.

Step 6

Step 6
Add sifted flour to the dough and add salt.

Step 7

Step 7
Mix everything well with a whisk until smooth. At this stage, all the lumps break up very well due to the viscosity of the dough.

Step 8

Step 8
Pour in the remaining milk and vegetable oil. Mix everything well again so that the butter is completely distributed throughout the dough.

Step 9

Step 9
Let the dough sit for 20 minutes at room temperature. During this time, the gluten contained in the flour will begin to slightly thicken the dough. Therefore, if suddenly you see that the dough has become a denser consistency than it was, know that this is how it should be. It should be approximately the same as liquid sour cream; add a little more flour if necessary. Before baking, stir the dough well again with a whisk or ladle.

Step 10

Step 10
Heat the frying pan and grease it with vegetable oil using a brush. Use a ladle to pour some batter and spread it throughout the pan. Bake pancakes on both sides until golden brown. Before baking each pancake, I advise you to grease the pan with oil. I baked with and without butter, but with butter the pancakes turn out more porous and don’t dry out.

Step 11

Step 11
Stack the finished pancakes on top of each other. When you have baked the last pancake, serve them to the table. Pancakes are ideal for stuffing with meat, cottage cheese, and fruit. Bon appetit!

Additional rubrics

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