This pancake recipe is already on homebeccanomics – it appeared with blackberries in early spring of last year. I’ve made it countless times since then – so many, in fact, that I believe the recipe deserves a repost. Let me tell you why.
As you might already know, whole wheat flour contains all three parts of the wheat grain (bran, germ, endosperm). The endosperm is what white flour is made from and it’s by FAR the least nutritious. It does, however, create baked goods with superior texture, lightness and flavor. When the healthy germ and bran are ground in, the texture and flavor are affected and the end result tends to be heavier, with a nutty flavor. Understandably, when indulging in pancakes and the like some people prefer the lightness. The incredible thing about these pancakes is that for some reason, they are wonderfully light and absolutely delicious with 100% whole wheat flour! They’re real pancakes – none of the oats/cottage cheese/egg white concoctions that I so often read about online. Sometimes I’ll make a whole batch and freeze them – they thaw in the toaster and make the perfect, easy, breakfast for my toddler.
And figs – figs have been my “new fruit” of the late summer. I am obsessed with the gelato flavor “fig, ricotta and almond” from D’ascenzo’s in WC and literally stalk the front board. My first batch of figs went to my “just okay” attempt at making the gelato, so when I got a second batch I didn’t want to waste the opportunity. Sliced in pancakes they were not only beautiful, but the hot griddle caramelized them and the end result was simply scrumptious.
Whole Wheat Pancakes with Fresh Figs
Adapted from America’s Test Kitchen
2 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. honey
2 c. buttermilk (or clabbered milk*)
3 tbsp. butter, melted and slightly cooled
10-12 fresh figs, sliced lengthwise
* To make clabbered milk, use the ratio of 1 tbsp. to each cup. Fill a liquid measuring cup with 1 tbsp. white vinegar or lemon/lime juice, then fill to the 1 c. line with lowfat milk. Stir and let sit 10 minutes before using.
1. Whisk dry ingredients together (flour through salt) in a large mixing bowl.
2. Whisk honey, egg, and buttermilk together and add to the dry ingredients.
3. Fold to combine and when almost combined, add butter and finish folding until lumpy but cohesive.
4. Heat nonstick skillet over medium heat for several minutes. Add nonstick spray or butter and add batter in rounds.
5. Lay sliced figs across surface of pancake. When the bottom is golden and the edges are set, flip pancakes and cook on second side until browned. Serve. If planning to freeze, let pancakes cool on wire cooking rack until completely cooled. Freeze on the rack (open air) for about 1 hour and then transfer pancakes to a ziplock freezer bag.