These pancakes are a weekend favorite at my house. I use half whole-wheat flour, for all the antioxidants and fiber it contains, and half all-purpose to ensure they are extra light and fluffy. The brilliant red strawberry sauce cradles them in a perfect juicy balance of tangy and sweet. These are also fun to cut into heart shapes with a cookie cutter for Valentine’s Day.
Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/4-cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1-1/2 minutes. Cook the other side until golden brown, about another 1-1/2 minutes. Keep the pancakes warm in a 200°F oven as you finish cooking the remaining ones.
Ladle about 1/3 cup of the strawberry sauce onto each plate, place the pancakes on top, sprinkle with confectioners’ sugar, if using, and serve.
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I feel compelled to write this review to counter the only other. I thought these pancakes were a great whole-wheat recipe. In fact, I did find that mine were thinner than the photo, but I prefer that. I don't like thick cakey pancakes. These turned out more like a pancake-crepe hybrid. I used powdered buttermilk in the dry ingredients and added water with the wet. My husband loved them too, and now this recipe is a standard in our house. We didn't try the strawberry sauce.
I made half of this recipe for dinner tonight. I had no buttermilk, so I used the old vinegar & milk trick. I found these pancakes to be pretty mediocre. Mine were far thinner than the picture, and had a texture somewhere between soft and rubbery. The taste was good, though.
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