St Patrick's Day Whole Grain Pancakes
These are my traditional pancakes colored with green gel coloring. They are topped with whipped cream and rainbow sprinkles.
Servings: 12 pancakes
- 2 cups whole wheat pastry flour You can also use a regular wheat, but I prefer the pastry flour for the softer texture. If you prefer a thicker pancake, add in extra ¼ cup- ⅓ cup flour here.
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup powdered buttermilk If you prefer to use fresh buttermilk, just omit this.
- 2 cups water If you are using the powdered buttermilk, substitute it here in place of the water
- 2 eggs
- 3 tablespoons oil or melted butter I prefer olive oil
- ½-1 teaspoon green food coloring gel I prefer the gel or powder to the liquid coloring. you don't want to add any extra liquid to mix.
Combine flour, baking powder, baking soda, powdered buttermilk and salt in a small bowl. Set aside.In another combine water, oil and eggs. Mix well to combine. Add in food coloring. It will be pretty bright, but that is what you are looking for. Once you combine the wet and dry, the color neutralizes a little bit. Now, combine wet and dry. Whisk to combine, but don't over mix. I show a photo of this on the post, you show still have little chunks in the batter. Heat your griddle on 350-375 degrees. Once it is good and hot, brush with butter. Immediately scoop on the batter. I used a portion scoop, for consistency of size. (anal, I know) Allow to cook on the first side until it starts to bubble on top, especially around the edges. You will see photos of this on the post.Flip and cook for several another minute or 2 until the other side is browned as well. I served mine with sweetened whip cream and topped with rainbow sprinkles. Now, sit back and enjoy! You deserve it!