Everyone needs a good, basic pancake and waffle recipe in their repertoire, and mine has always been the basic recipe in the Betty Crocker Cookbook. I recently got smart though, and developed a master mix by adapting and combining both the pancake and waffle recipes to save some time in the mornings. Or at dinner. (Yeah, sometimes we do this.)
I am partial to whole wheat pancakes and waffles. When I eat pancakes made of all-purpose white flour, although they taste glorious, they just don’t stick with me long, and leave me feeling lethargic and lazy later on in the day. When I switched to 100% whole wheat flour a few years ago, I found I tolerated them much better and didn’t suffer from that sugar crash. Plus, I love the texture of the whole wheat. Really, these are every bit as good as the white ones.
Here are my notes:
-I prefer buttermilk to milk in this recipe, but you could use either one. I tested with both. I think the buttermilk tastes better and richer.
-I prefer melted butter, but oil will work fine too.
-I usually add a couple of tablespoons of water to thin out the batter when making it with buttermilk because it is super thick.
-You can find 100% whole wheat flour by the regular flour in the baking aisle.
-The yield will vary depending on the size of your pancakes and waffle maker.
-My personal favorite is when I load them with blueberries, but the banana and mini chocolate chip ones I made the other day were excellent too. My hubby likes toasted pecans in his.