- 1 cup Whole Wheat Flour
- 2 tbsp Sugar
- ½ tbsp baking powder
- ¼ tbsp baking soda
- ¼ tbsp salt
- 1 cup Buttermilk
- 1 egg
- 2 tbsp Melted butter
- Extra butterfor greasing the pan
PANCAKES! Is it just us, or does the slightest mention of the word send your taste buds into overdrive?
The humble flapjack has been making cinnamon and sugar search useful for a considerable length of time. Yet, on later occasions, diners have utilized this adaptable wrap to enclose a wide range of scrumptious things for the sake of flavor. Pancakes have emerged over time, becoming more fancy and straightforward yet filled with ingredients to satisfy the urge of the deep taste of pancakes for food lovers.
We can call pancakes fun and flexible as they carry the option of having more than a few ingredients in them. As long as the main ingredients are there, adding in a flavor will not disturb the recipe.
Brisk and straightforward, Pancakes can be cooked early and defrosted on the day too. Fill them with bananas, berries, or citrus leafy foods to make a healthy(ish) breakfast, or go the full hoard and spread them generously with Nutella and sprinkle in some choc chips, you know, for the surface. It all depends on the consumer of those pancakes and how much hunger is intended while eating those pancakes.
TRYING PANCAKES WITH WHOLE WHEAT
Pancakes are loved in every way. Whether you make them simple or go all the way, turning it into the main course, it depends on how much devotion and time you wish to spend on your pancakes. To make sure, let them stay on a healthy level so extra bites won’t affect your stomach.
One of the recipes that take over many pancake lovers’ opinions is the whole wheat pancakes recipe. The whole wheat flour, similar to whole grain, is a decent source of sugars; they will transform into glucose, which is the favored source of vitality for our mind and will assist you with being ready and keep you feeling great throughout the morning time.
Whole grains are additionally a decent source of fiber, both dissolvable and insoluble. Solvent fiber, which breaks up in your stomach, eases back the quantity of sugar into your blood and can bring down cholesterol. Insoluble fiber doesn’t break down; it encourages you to keep away from constipation.
A serving of whole wheat pancakes, in any case, gives 3 grams of fiber and 8 grams of protein. It will help keep you full for a long time, and you won’t want to expend the same number of calories for the whole day.
MAKING WHOLE WHEAT PANCAKES WITH EASE
We know, after all the lengthy discussion of learning through pancakes benefits, you are urging for some pancakes to satisfy your taste buds. Well, no worries, as we have already prepared a unique recipe for whole wheat pancakes that will not only satisfy your hunger but will ensure you come back and make the recipe from our website.
You can check out the recipe in the below instructions for whole wheat pancakes and enjoy them now and then by learning our adaptable and understandable directions.
Grab a bowl and mix up whole wheat flour, sugar, baking powder, baking soda, and salt altogether and whisk them well.
Take another bowl and put buttermilk, egg, and melted butter together and mix well.
Now merge both mixtures and whisk until barely both are mixed. Make sure there are little lumps in the mix as not blended too well; otherwise, a well-blended blend will make hard pancakes.
Preheat the pan or a skillet for 10 minutes on low heat and grease the surface with remaining butter.
Take a deep spoon and fill enough to make medium size scoops of pancakes on the preheated pan. Pour the mixture in a way that it takes a round shape and is thick in texture. Make sure to lower your flame a little when you put your pancake on the pan.
Let the batter cook until you see small bubbles popping on the pancake surface.
Flip it and let the second side cook. Make sure the pancake doesn't get burnt or flipped too early. Its color should be golden brown when properly cooked.
Serve hot with maple syrup, butter, some fruit, or chocolate syrup.