These fluffy pancakes possess some heft, courtesy of whole-wheat pastry flour. Serve them on their own or with any of the related syrup recipes.
MAKE AHEAD: The flour mixture can be refrigerated in a zip-top bag for up to 3 months.
The flour is available at Whole Foods Markets, Walmart and some natural foods stores.
From food writer Nevin Martell.
SCRATCH PANCAKES
2 to 4 servings (makes eight 6-inch pancakes)
2 cups whole-wheat pastry flour (see headnote)
2 tablespoons baking powder
2 tablespoons cane sugar
1 teaspoon kosher salt
2 large eggs
1 3/4 cups whole milk
1/2 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted
Vegetable oil, for the griddle
Place a parchment-paper-lined baking sheet on the middle oven rack; preheat to 200 degrees.
Whisk together the flour, baking powder, sugar and salt in a medium bowl.
Lightly beat the eggs in a separate bowl, then whisk in the milk, vanilla extract and melted butter.
Pour the egg mixture into the flour mixture and stir until thoroughly incorporated.
Heat the oil on a griddle over medium-high heat, being careful not to let it come to a smoking point; it’s ready when a few drops of water sizzle when flicked onto the griddle.
Pour 1/2 cup of batter onto the center of the griddle. Cook, undisturbed, for about 2 minutes, until bubbles and air pockets form on the top of the pancake, then turn it over. Cook for 2 minutes, until golden brown. Transfer to the baking sheet in the oven. Repeat with the remaining batter.
Serve warm.
Nutrition Per serving (based on 4): 450 calories, 13 g protein, 57 g carbohydrates, 18 g fat, 10 g saturated fat, 145 mg cholesterol, 1,290 mg sodium, 8 g dietary fiber, 10 g sugar
