Happy Fat Tuesday, everyone.
The whole idea behind having pancakes on Fat Tuesday is to use up the butter, milk, eggs and other indulgent ingredients that you might having lying around the house so that you won't be tempted during Lent. But because everyone likes pancakes and not everyone observes lent, calling the Tuesday before Ash Wednesday "National Pancake Day" makes the tradition open to all - and I think that we can all agree that more pancakes are not a bad thing.
For my pancake day breakfast, I opted not to go with something decadent, but instead with something more wholesome so that I don't feel too bad about starting the day with a couple more pancakes (topped with maple syrup, of course), than I need.
These Whole Grain Pancakes are surprisingly light and tender, largely because I opted to use a combination of white whole wheat flour and plain, all-purpose flour as the base. The pancakes also have rolled oats, wheat bran and brown sugar in them, along with a bit of molasses to enhance their whole wheat flavor. Whether it's Pancake Day or just a regular morning, you definitely won't go far wrong with a plateful of these.Whole Grain Pancakes
1 cup white whole wheat flour
1 cup all purpose flour
1/2 cup wheat brand
1/4 cup rolled oats (quick cooking, preferably)
1/4 cup brown sugar
1 tsp baking soda
1/4 tsp salt
2 1/2 cups buttermilk
1 tbsp molasses
2 large eggs
pinch allspice or cinnamon
3 tbsp vegetable oil
In a medium bowl, whisk together buttermilk, molasses, eggs, spice and vegetable oil. Pour buttermilk mixture into flour mixture and stir until just combined.
Heat a nonstick frying pan or griddle over medium-high heat until it is hot enough to make drops of water dance across the surface. Drop into desired-sized rounds (I like 3-4 inches in diameter) and cook until golden before flipping. Sides will appear slightly dry when ready to turn.
Makes enough for 4-5, depending on appetites.
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