Whole Grain Pancakes

Is there anything better than a lazy weekend morning with homemade pancakes?

It almost seems like time slows down a bit to let you enjoy the unbeatable smell of pancakes on the stove, steeping coffee, and sweet maple syrup.

I recently purchased the King Arthur Flour Whole Grain Baking tome. Seriously, it weighs about 10 pounds. I'm constantly adapting recipes to make them with whole grain flours, without eggs, without dairy, with alternative sweeteners, and it's really a hit-or-miss sort of affair. I've got nothing against trial and error, but sometimes you want a loaf of bread that doesn't feel like an anvil or cookies that don't crumble into a thousand piece the moment you pick them up off the pan. And you don't want it to take 50 tries to get there. 

I decided it was time to buy a whole grain baking book so that I could at least limit the number of ingredients I was substituting or futzing around with, and perhaps learn a little about different types of flours and why they act like they do. 

After just flipping through the pages I bit, I'd already learned important things about how I'm measuring my flour and the temperature of my ingredients. 

I started with the first recipe - Simple Spelt Pancakes.

Of course, after all that talk about not making too many substitutions, I was out of spelt flour and running quite low on some others. So I made these with a little buckwheat flour and the rest whole wheat bread flour. 

If the pancakes are any sign of what's to come, the cookbook is going to be a great addition to our kitchen. Light, fluffy, and flavorful, we gobbled these pancakes up - perhaps a bit faster than we should have! Pancake-induced comas followed.

Whole Grain Pancakes
Adapted from The King Arthur Flour Company's Simple Spelt Pancakes

1/2 cup buckwheat flour
1 1/2 cups whole wheat flour (I used whole wheat bread flour)
2 tablespoons xylitol (or sugar)
1 tablespoon baking powder
3/4 teaspoon salt
1 3/4 cups almond milk (or regular milk)
2 tablespoons earth balance, melted (or butter)
2 teaspoons vanilla 

1. In a medium bowl, whisk together the flour, sugar, baking powder and salt.

2. Combine the milk, melted earth balance, and the vanilla.

3. Form a well in the center of the dry ingredients, and pour the wet ingredients into the dry. Stir the batter
just until the dry ingredients are thoroughly moistened. Let the batter sit for 15 minutes before you use it. (Hardest part! I was a hungry lady!)
4. Heat your pan. When the surface of your pan is hot enough that a drop of water sputters across the surface, melt in a teensy bit of earth balance, and spoon the batter onto the hot surface, 1/4-cupful at a time.
6. Let the pancakes cook on the first side until bubbles begin to form around the edges of the cakes, about 2 to 3 minutes. You may need to adjust your heat up or down to get the pancakes to cook through without scorching the surface, or being too pale.

7. When the cakes are just beginning to set, flip them and let them finish cooking on the second side, about 1 minute more, until they’re golden brown on both sides.