Editor’s note: Whole-wheat baked goods always seem like a good idea, until you take that first bite, which is usually a sorry leaden facsimile of the white-flour version. Well, Joanne from Fifteen Spatulas offers up a recipe for whole-wheat pancakes that are just as fluffy as the regular ones. Serve them with real maple syrup and a dollop of butter on top. --Jane
The tricky part about making substitutions with whole-wheat flour is it doesn’t have the same gluten-developing capabilities as white flour…but we don’t need to develop gluten with pancakes! And in fact, we don’t want to. So these can be 100 percent whole-wheat pancakes and still have the same fluffy texture that we want, but with more nutrients and a delicious whole-wheat flavor.
Image: Courtesy of Fifteen Spatulas