I thought they tasted fine, but the batter was really runny, and they came out really thin. I weighed the flour, so that shouldn't be the problem, right? Any suggestions? I don't want to buy a whole thing of buttermilk for the other pancakes.
Whole Wheat Pancakes
These flapjacks have a hearty texture that suits a chilly morning and make them perfect for a fill-you-up breakfast. Pair with warm syrup and enjoy.
Yield: 4 servings (serving size: 3 pancakes)
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Amount per serving
- Calories: 293
- Calories from fat: 20%
- Fat: 6.6g
- Saturated fat: 3.5g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.6g
- Protein: 10.9g
- Carbohydrate: 47.8g
- Fiber: 3.3g
- Cholesterol: 68mg
- Iron: 2.6mg
- Sodium: 691mg
- Calcium: 146mg
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 2/3 cup whole wheat flour (about 3 ounces)
- 2 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 2/3 cups 2% reduced-fat milk
- 1 tablespoon butter, melted
- 1 large egg, lightly beaten
- Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl. Combine milk, butter, and egg; add milk mixture to flour mixture, stirring until smooth.
- Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
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