whole wheat pancakes

4-5 pancakes — 20 minutes

We like to prepare pancakes aboard Pino, especially when we run out of bread for our morning peanut butter toast ritual. Like bread and cookies, there are several key rules to making good pancakes. In the following notes we have tried to outline these rules as clearly and as thoroughly possible.

Baking powder. If you want to double the recipe, keep in mind that the baking powder to flour ratio is 5-6.25 g (1 tsp to 1 1/4 tsp) baking powder for every 125 g (1 cup) of flour. The leavening power of baking powder can weaken overtime. To test that the baking powder is still good, drop a teaspoonful into a cup of hot water, if bubbles are visible right away it's still good, if not, replace the baking powder.

Wheat Berries. We have a grain mill onboard and grind our own red wheat berries to make flour. Freshly-ground flour tastes better, fresher. If you buy whole wheat flour from the store keep in mind that it will oxidize quicker than white flour because whole wheat flours still have the bran and germ.

All-purpose flour. If you're not comfortable using whole wheat flours, it's possible to use all-purpose flour but when mixing in the liquids be careful not to overmix. Mixing helps develop elastic gluten to help pancakes rise, but when baking soda or baking powder is used for leavening overmixing makes the gluten so thick that air bubbles can't expand, resulting in a tough chewy pancake. If you are new to using whole wheat flour work your way up slowly, gradually replacing more and more of the all-purpose flour with whole grain flour.

The above photo shows pancakes made with 50% all-purpose flour and 50% whole wheat.

Orange juice. For those not used to the taste of whole wheat, replace 30-45ml (2-3 tbsp) of the liquid in the recipe with orange juice. The citrus helps to temper the flavor of whole wheat (a recommendation by P.J. Hamel of King Arthur Flour).

Vanilla extract. While optional, vanilla extract can lend a good flavor to pancakes, see how to make your own.

Baking powder & baking soda. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening[Source].

Sourdough pancakes? Mix the following ingredients and let rest overnight: 240 g (1 cup) unfed sourdough starter, 224 g (1 cup) buttermilk(1 cup soy milk plus a curdling agent, like vinegar or lemon juice), 120 g (1 cup) whole wheat flour and 13 g (1 tbsp) sweetener. The next day before cooking the batter, add 2.5 ml (1 tsp) of vanilla extract, 3 g (1/2 tsp) salt and 6 g (1 tsp) baking soda. It's possible to use sourdough discard to make pancakes (no need to let it rest overnight), but be sure to add baking powder and baking soda to help it rise, the discard won't provide much leavening but helps to use it up while providing flavor.

pancakes

whole wheat flour125 g
baking powder3 g
baking soda1.25 g
salt1.25 g
soy milk250 ml
vanilla extract5 ml
apple cider vinegar5 ml
canola oil5-15 ml
maple syrupto taste