Whole Wheat Pastry Flour Pancakes

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Votes: 96
Rating: 3.21
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Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 96
Rating: 3.21
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Beat together the egg and buttermilk, then mix in flour, baking powder, and salt. Add honey, mix until just blended, then stir in oil.



    Prepare on medium hot griddle until bubbles are well-formed around edges and pancakes are golden; turn and cook other side 2 minutes. Serve with your favorite topping.



    Makes 8 pancakes.



    Variation: Whole Wheat Crepes; add more liquid to make a thinner batter (the thinner the batter, the lighter the crepe), testing as you go for the texture you prefer. Cook crepes as you do pancakes. You may use any filling.





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Recipe Comments

3 thoughts on “Whole Wheat Pastry Flour Pancakes

  1. Brian Wurtz

    Glue-ey and not good. I’ve been making pancakes for 40 years, and these were among the worst I’ve had. Yuck.

    Reply
    1. Recipe Specialist

      I’m sorry you had a poor experience with our Whole Wheat Pastry Flour Pancakes recipe. If you decide to try this recipe again, by chance, you can add additional liquid to help change the texture of the batter. It is also possible that the outside of the pancake cooked faster than intended and failed to cook thoroughly. This can be remedied by lowering the temperature of your griddle.

      Reply
  2. Nancy

    I followed the exact recipe and the advice about lowering the temperature of the griddle – low and slow. They came out great. I was also able to get about 16-18 saucer-sized pancakes from this recipe.

    Reply

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