Kim is a holistic health coach and a toxic-free lifestyle consultant. She obtained her studies from the Institute for Integrative Nutrition.
Easy Pancake Recipe
Anyone can make a decent pancake. But not everyone can make a fluffy, golden brown, and healthy pancake that will make your doctor proud. What is the secret to making fluffy pancakes from scratch?
We know that whole wheat flour has a tendency to yield a denser pancake. However, today you will learn how to make a MOIST whole wheat pancake using a special secret ingredient. Yes, you read that right. Moist, fluffy, and healthier. This easy pancake recipe calls for substituting half of white flour with whole wheat flour and...sour cream. Just follow the secrets below and you will be on your way to the perfect healthy pancake.
Wait for It...
5 Secrets to Making Moist Whole Wheat Pancakes
- Let the batter rest for at least 10 minutes: Let the batter sit at room temperature for at least 10 minutes. It allows the flour to absorb some of the liquid in the batter while allowing the gluten to relax. After the batter rests and gets slightly bubbly, do not stir it.
- Whip egg whites: Separate the eggs and whisk the egg whites to form soft peaks, then fold them into the rest of the batter.
- Temperature control: If you’re cooking on a stove, measure the pan’s temperature by putting a few drops of water in and look to see if they "dance" around. If the drop just sits there, it’s too cold and if it evaporates too quickly, it’s too hot. If you're using a griddle with a temperature gauge, match the temperature to the thickness of your batter. I prefer my pancakes on the thinner side, so I set it at 350F. Thin batter = hotter pan (to cook quickly) thicker batter = cooler pan (to give it time to cook through)
- Sour Cream: The sour cream gives these pancakes the most divine silky texture and an added richness to the taste. They are healthy and wholesome enough, yet will not put a huge dent on your calorie allowance. Using a blend of both whole wheat flour and white flour gives them a gentle nuttiness and increased fiber, yet does not yield that dense texture. Some recipe calls for added oil and butter, but there really is no need. Sometimes less is more. And in this case, it's definitely more than you can expect.
- Don’t Press Your Pancake: For goodness sake, resist the impulse to press down the pancake with your spatula. This is not one of those “whack the mole” games. Flip it once, and let it do its thing!
And the Special Ingredient Is....!
Read More From Delishably
Healthy, Fluffy Whole Wheat Pancakes Recipe
- ½ cup whole wheat flour
- ½ cup white flour
- 2 teaspoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons sour cream
- ¾ cup low-fat 2% milk (or whole milk)
- 1 large egg
- Measure out and SIFT the dry ingredients in a bowl (flour, sugar, baking powder, salt)
- Whisk your egg whites in a separate bowl. Add milk and sour cream.
- Gradually add dry ingredients, whisking briefly after each addition, just until smooth. DO NOT OVERMIX. It is okay to have a few lumps.
- Let the batter sit for at least 10 minutes.
- Scoop a ¼ cup of batter into pan/griddle and cook for 2–3 minutes.
- Use a long spatula and carefully slide it under each pancake to flip it.
- Let the pancakes cook for 2 more minutes.
- Serve the pancakes immediately! Spoil it with some pure maple syrup!
I Love My Nonstick Griddle!
Do your pancake a favor and invest in a NONSTICK pan/griddle. There’s really no need to add the extra calories with oil or butter. The end result will be much, much prettier. However, if you don’t have a nonstick pan/griddle, here’s the best technique to coating your pan. DO NOT POUR THE OIL IN AND JUST LEAVE IT THERE.
Simply pour a few drops of oil on a wad of paper towel and apply a thin, even coating to the pan.
© 2012 Kim Lam