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
Ingredients
- 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.
Instructions
- 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 to 350-375 degrees. Once it is good and hot, brush it with butter. Immediately scoop on the batter. I used a portion scoop, for consistency of size.
- Allow them 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 minutes or until the other side is browned as well.
- I served mine with sweetened whip cream and topped with rainbow sprinkles.
Notes
Preheat the skillet- Preheat the skillet for at least 5 minutes. I like to get this started while I'm whipping up the pancake batter. A well-preheated skillet or griddle will ensure the first pancakes come out just as delicious as the final batch. If your first pancakes seem to come out pale or not quite right, be sure to preheat your skillet well, you might be surprised at the difference it makes.
Find the right temperature- Sometimes pancakes don't turn out because the heat is too low or too high. You want just the right amount of heat to help them fluff up but not so much that the outside will cook before the center is done. 350-375 or medium heat is ideal. You may need to experiment to find the best temperature/pan for your pancakes.
Scoop consistently- For the best results, always use the same size scoop. ¼ cup is a standard size per pancake. You can also use 2 tablespoons for minis if you'd like. Whatever you choose, just try to keep it the same size each time. Pancakes of different sizes can have varying cooking times and can accidentally under or overcook.
Use a good frying pan- Sometimes, despite our best efforts, the pancakes might stick. Be sure to use your best skillet and a good coating of nonstick spray to avoid this. Older skillets or griddles whose coating has worn off or become scratched are more likely to cause issues.