whole wheat buckwheat pancakes

Submitted by portlandpiper on Sun, 2010-08-01 19:11.
I just needed a good pancake after going out for breakfast and having flavourless and textureless pancakes.
Servings:
5 large pancakes or 10 small pancakes
Preparation Time:
15 minutes
Tools
  • heavy bottom frying pan (preferably cast iron)
  • spatula
  • medium mixing bowl
  • small mixing bowl
  • whisk
  • fork
  • measuring cups
  • measuring spoons

Ingredients

  • 1 c. whole wheat flour
  • 1/3 c. buckwheat flour
  • 1/3 c. oat bran
  • 2 t. brown sugar
  • 1 t. kosher salt
  • 1/2 t. cinnamon
  • 1/2 t. baking powder
  • 1/8 t. baking soda
  • 1 egg, lightly beaten
  • 1 1/2 c. milk
  • 2 t. walnut oil
  • 1/2 c. chopped walnuts
Cooking Instructions
  • Start heating your pan over medium heat.
  • Whisk together the whole wheat, buckwheat, oat bran, brown sugar, salt, cinnamon, baking powder and baking soda in the medium bowl. Then add the chopped walnuts.
  • Lightly beat the egg in the small bowl and stir in the walnut oil and milk.
  • Pour the liquid over the dry and gently stir together with the fork. Do not over mix.
  • Turn the heat down to medium-low and let the mixture stand for 5 minutes.
  • Lightly grease the pan (I use a bit of soft butter on a tightly folded paper towel).
  • Pour in 1/2 c. of batter for a large pancake or 1/4 c. for a small.
  • Cook until the edges start to turn golden then flip and cook for the same amount of time.
  • Adjust heat up/down a little as needed.
Notes

Pancakes can be held on a wire rack in a 170F degree oven until the batch is cooked.
Berries, chopped apples or chocolate chips can be sprinkled on the pancakes just before flipping.