I’m coming around to the Whole Grain Baking book. The breads have been mostly excellent, including wheat rolls from last night that may get photographed if there’s one left when I get home. And then these pancakes were top-notch.
The premise behind DIY pancake mixes is that you have the Saturday morning convenience of Bisquick, but with better flavor and no funky chemicals. I’ve never really bothered before; after all, if I have to get out eggs and buttermilk anyway, the other ingredients aren’t much of a stretch. But when you think about it, they add up: AP flour, whole wheat flour, oats, baking soda, baking powder, salt, butter. These things are all mixed in my freezer now, so when I make pancakes next weekend, I just have to scoop out a cup, add the eggs and buttermilk, and wait for the griddle to heat. Why did it take me so long to embrace this idea?
As for the pancakes themselves: phenomenal. I think the trick to a really great whole wheat pancake is a very wet batter. When the batter is too thick, it doesn’t spread enough on the griddle, and the resulting texture is less like a fluffy, melt-in-your-mouth pancake and more like a soft muffin. The chewy character of the whole wheat exacerbates the muffin-ness. The wet batter cooks into flat, perfect rounds tapering into nice firm edges. These were some gourgous pancakes.
Gorgeous pancakes deserve a gorgeous setting. Reason #1675 this weekend was amazing: I ate them sitting outside on my deck, on a beautiful less-humid-than-average morning, with my coffee, The Economist, and absolutely no work to do.