October 26, 2012

Whole Wheat Pancakes with Buttermilk Syrup

Today is a day of family history. The history of my family. Or, more specifically, my Mom's family. When she was visiting us in Utah over the fourth of July, I was lucky enough to get out of the hospital just in time to go to a very special family reunion with her. A reunion of two families: The Watts and Rytting families. Ardean Watts was her Dad's (my Grandpa's) best friend. His family, and my Mom's family, the Ryttings, practically grew up together. Camping, holidays, various celebrations, all spent together before everyone grew up and scattered to the winds. Most of them happened to be back in Utah for a wedding, and decided to get the whole "clan" back together for a Fourth of July breakfast, including all possible progeny. It was quite an experience! We all got to meet each other, catch up, and listen to Ardean's notorious story-telling. And eat these scrumptious, family-history-laden pancakes, which are now my favorite pancakes of all time.

Whole Wheat Pancakes (from the Watt's family recipe)
Printable Recipe

1 cup whole wheat flour
1/2 tsp salt
1 tsp baking soda
1 cup buttermilk
2 Tb molasses (can also just use regular sugar)
2 Tb oil
1 egg, separated
a tablespoon or two of ground flaxseed (optional)

Whisk dry ingredients together in medium bowl. Mix all wet ingredients, except egg whites, in a large bowl. Add dry ingredients and mix till fully incorporated. Beat egg whites until they form soft peaks. Gently fold egg whites into batter, right before cooking. (you can skip beating and folding the whites if you'd like, but it makes the pancakes much lighter)

Buttermilk Syrup

1 cup buttermilk
1 stick butter (1/2 cup)
1 tsp baking soda
1 cup granulated sugar
2 Tb light corn syrup (or golden syrup, if you have it!!)
2 tsp vanilla

Combine all ingredients except vanilla in a LARGE saucepan. Heat over medium heat until it starts to bubble. Stir continuously while bubbling for 5 minutes. remove from heat and stir in vanilla. Let cool mostly before serving.
I must note that to be completely true to the tradition of these pancakes, they should be served topped with vanilla greek yogurt, fresh berries, chopped mango, sliced almonds and the buttermilk syrup. I had none of these things on hand, so I just went with the syrup. But adding at least the yogurt is pretty fabulous!!
These are the best whole-wheat pancakes I've ever had. I usually avoid whole wheat anything, because it so often turns out dry, or crumbly. But these are soft, and light, and positively delicious!!
And then there's that buttermilk syrup... oh heavens!! Creamy, sweet, buttery... Lets just keep in mind the whole wheat, and tell ourselves this is healthy, right?? Who knew whole-wheat could be decadent!! But trust me, it is.
A perfect breakfast for a Fall pretend-birthday. Stephen was gone for a few days to check on an oil well, so we celebrated our Joe's 5th birthday on Saturday!!


  1. Those look wonderful April, and I love that they are whole wheat. Nice to have something healthy for a change. WE won't talk about that syrup, lol. One of my favourites! The two together must be fab and just perfect for an autumnal pretend Birthday! xxoo

  2. Those pancakes look so yummy! I will have to give them a try!

  3. Does this still work with fresh ground wheat? Or would that make them too dense? If this works, we are SO having pancakes for dinner!

  4. Ginger, Fresh Whole Wheat is even better!
    It was Uncle Ardean who introduced us to popcorn with Parmesan Cheese! We would have it with homemade Root Beer when we would go watch fireworks at Derk's Field. We'd haul the cooler full of Root Beer, and lay on quilts, and enjoy the fireworks on the outfield.

  5. These pancakes look beautiful! And tasty too! :) Thanks for sharing on Foodie Friends Friday!

  6. I found you from Foodie Friends Friday. I've pinned this and can't wait to try the Buttermilk syrup!


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