Saturday, April 18, 2009
PERFECT Whole Wheat Blueberry Pancakes
I love Bobbly Flay. If you've read my blog, you can probably guess that. The other day I was watching Throwdown and he had a blueberry pancake throwdown with these two yuppy Manhattan-ites. And I was suddenly craving delicious, fluffy, perfect pancakes. [[P.S. I'm watching The Wedding Planner right now, is that lame?]]
So, as you know the regiment frowns upon white flours and sugars. I was a little worried these pancakes would turn into dense discs of whole wheat dough. BUT that definitely was not the case. The picture really does not do them justice. They were slightly crispy on the outside and perfectly fluffy on the inside.
[[Whole Wheat Blueberry Pancakes]]
Makes about 6 medium sized pancakes. Serve with pure maple syrup and little melted earth balance.
* 1 cup whole wheat flour
* 1/4 cup whole wheat pastry flour
* 2 tsp. baking powder
* 1/2 tsp. salt
* 1 tsp. ground cinnamon
* a dash of ground nutmeg, cloves, and allspice
* 1/3 cup water
* 1 cup plain soy milk
* 1 tsp. vanilla
* 2 Tbs. pure maple syrup
* 1 cup fresh blueberries
-- MIX all dry ingredients and whisk in a separate bowl. Mix all wet ingredients and whisk in another separate bowl. Then, pour wet into dry and mix lightly with a wooden spoon leaving lots of lumps, but making sure it's fully combined. Fold in blueberries. Cover with plastic wrap and refrigerate for about 6 hours. That's how long I did it, but you can do it just an hour or longer than me even. You just want the batter to settle, and the gluten to develop.
-- HEAT a skillet with a little vegan butter. Pour about 1/3 cup in the pan and let cook. Watch for bubbles to pop in the dough. Once there's quite a few, about 2-3 minutes, flip it over and cook for the other side for another 1-2 minutes. And there you have it. The perfect whole wheat pancake.