TASSAJARA BREAD RECIPE RECIPES
PERFECT WHOLE WHEAT PANCAKES RECIPE - FOOD.COM
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
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
PERFECT WHOLE WHEAT PANCAKES RECIPE - FOOD.COM
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
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
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SIMPLE YEASTED WAFFLES RECIPE - NYT COOKING
Yeast-risen waffles have a lovely, complex tang that works beautifully with whatever sweet topping you apply – honey, maple syrup, fruit jam. You can make the batter the night before and let it rise in the refrigerator until breakfast time. Or, it will rise at room temperature in a couple of hours, which makes these waffles a good choice for brunch. Like all waffles, these freeze well. Once they cool, pack them in a heavy-duty freezer bag and store in the freezer. Then pop them, still frozen, in a toaster to reheat. Toasted waffles are even crisper than freshly made ones, and make a quick and convenient weekday breakfast.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 290 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 290 per serving
- Heat waffle iron. Whisk eggs and baking soda into waffle batter. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.
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