BREAD FLOUR PANCAKES RECIPES

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PERFECT WHOLE WHEAT PANCAKES RECIPE - FOOD.COM



Perfect Whole Wheat Pancakes Recipe - Food.com image

This recipe comes from the Tassajara Bread Book. I like whole wheat but I hate the heaviness of the finished recipe and usually halve it with white flour. This recipe defies all of that. They are so good. The genius who created this recipe should get a medal. I have used powdered milk in place of regular milk for this and found no difference. I'm saying 8 pancakes in yield, but it really varies on the size you like your pancakes. Additional note: you can substitute applesauce for the oil (use the same amount) and they turn out exactly the same with a lot less calories.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 pancakes

Number Of Ingredients 6

2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
3 eggs
2 cups milk
1/2 cup oil

Steps:

  • Mix dry ingredients together in a medium sized bowl.
  • Add wet ingredients and mix together.
  • Cook on a hot griddle.

Nutrition Facts : Calories 289.2, FatContent 18.4, SaturatedFatContent 3.9, CholesterolContent 78.3, SodiumContent 483.9, CarbohydrateContent 25, FiberContent 3.2, SugarContent 0.2, ProteinContent 8.3

EASY PANCAKE RECIPE WITH LEFTOVER BREAD | SIMPLE. TASTY. GOOD.



Easy Pancake Recipe with Leftover Bread | Simple. Tasty. Good. image

Here is my insanely popular easy pancake recipe... Because you make them with leftover old bread! These pancakes are great for breakfast or an afternoon snack!

Provided by June d'Arville

Categories     Breakfast    Dessert    Snack

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 8

5,5 oz leftover white bread ((155 g), chopped)
? cup whole milk ((200 ml))
2 medium eggs
3 tbsp caster sugar
tsp baking powder
a handful raisins or blueberries ((optional))
1 tbsp sunflower oil
salt

Steps:

  • Add the chopped bread to a blender. Blend a few times until you get finer crumbs. Now add the milk and blend the bread into a wet mixture.
  • Then add the caster sugar, eggs, baking powder and a pinch of salt.
  • Blend it all for about 20 seconds until you end up with a fine and thick pancake batter. Make sure that there are no lumps in the batter. Then stir in the raisins or blueberries (optional). Pour a tiny drop of oil in a small pancake pan and place the pan over medium heat until hot. Scoop a good portion of the bread batter to the hot pan (depending on how large or small you want your pancakes to be). Work in batches if you like.
  • Bake the pancakes for about 3 to 4 minutes on each side. Then carefully lift the pancake using a rubber spatula to see if it's golden enough and flip it over on its uncooked side. Cook the pancake for another 3 to 4 minutes until golden. Then remove the pancake and keep it warm on a plate under tinfoil. Add another drop of oil to the hot pan and another spoonful of the pancake bread batter. Repeat this until there’s no batter left anymore. Then transfer the hot pancakes onto plates, add your favorite topping and serve hot.

Nutrition Facts : Calories 161 kcal, ServingSize 1 serving

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