Healthy Hot Cakes
Updated Oct. 10, 2023
- Total Time
- 45 minutes
- Prep Time
- 40 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup whole-wheat flour
- ½cup unbleached white flour
- ¼cup buckwheat flour
- 2tablespoons oat bran or wheat germ
- 2teaspoons brown sugar
- 1teaspoon baking powder
- ½teaspoon baking soda
- ¼teaspoon salt
- ½cup low-fat milk or low-fat yogurt
- 1egg white
- 1whole egg
- 1tablespoon vegetable oil
Nutritional analysis per serving (3 servings)
279 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 11 grams protein; 387 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, mix together the whole-wheat flour, unbleached white flour, buckwheat flour, oat bran or wheat germ, brown sugar, baking powder, baking soda and salt.
- Step 2
In a second bowl, combine the milk or yogurt, egg white and egg. Beat until frothy, then add the vegetable oil and beat to mix. Using a rubber spatula, fold this mixture into the large bowl. Stir only until ingredients are incorporated - do not overbeat. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Step 3
Remove batter from refrigerator. Heat a nonstick griddle or skillet. Apply an additional swab of oil if necessary. Using a 4-ounce measuring cup, pour the batter for one cake onto the griddle and cook for about 3 minutes, or until the top is full of bubbles. Then flip the cake over with a spatula and cook for another minute. Repeat with remaining batter. Serve with amber maple syrup, apple compote (recipe follows) or berry puree (recipe follows).
Private Notes
Comments
There is NO WAY that 1-3/8 cups of various flours with only 1/2 cup of milk could *possibly* yield anything resembling BATTER! Especially when a large part of that 1-3/8 cup of flours is composed of various whole grains! I wound up with pancake DOUGH! I added another 1/2 cup of milk plus some until I got BATTER, and then was rewarded with a fairly nice-tasting pancake which probably would have had a better texture if I hadn't had to stir so much! NYT Cooking staff: Pls test/proofread!!!
1. Pancake recipes have c.1 unit flour, etc. to 1 unit liquid. 1.5 to 1/2 is laughable. Just adjust to a normal proportion. 2. You can whatever mix of flours you like to get the taste you like. Pancake varieties are numberless. 3. The Don't Overmix rule is crucial if you're cooking immediately after mixing, but if you leave the batter overnight (as when making crepes) the don't overmix rule is meaningless.
I did not come up with anything close to a pourable batter. This was a waste of time and materials.
There is NO WAY that 1-3/8 cups of various flours with only 1/2 cup of milk could *possibly* yield anything resembling BATTER! Especially when a large part of that 1-3/8 cup of flours is composed of various whole grains! I wound up with pancake DOUGH! I added another 1/2 cup of milk plus some until I got BATTER, and then was rewarded with a fairly nice-tasting pancake which probably would have had a better texture if I hadn't had to stir so much! NYT Cooking staff: Pls test/proofread!!!
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