May 17, 2015

Fluffy Whole Wheat Pancakes with Buttermilk Syrup

Another re-post! These are my favorite pancakes ever in the history of pancakes. I posted them way back in the beginning months of my blog, and while the pictures weren't terrible, they just didn't do these completely scrumptious pancakes justice! Plus they were missing some historical toppings. You see, these pancakes are a kind of family heirloom.

Back in July 2012, when I began this blog, I was in and out of the hospital preparing for a yard sale surgery. Ironically enough, I started a food blog during a time when I couldn't really eat anything! My Mom was visiting us (and most of her family) in Utah for the 4th of July and my doctors let me leave 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 that year, and they 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 I tasted these amazing pancakes for the first time! Totally cheated, I wasn't supposed to be eating solid food but I just had to try one bite and fell in love! It was months before I could make them for myself, but so worth it. They're still my favorites.

Whole Wheat Pancakes with Buttermilk Syrup
Printable Recipe

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

1 cup whole wheat flour
1/2 tsp salt
1 tsp baking soda
1 cup buttermilk
3 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. Which is amazing.**
So, they're whole wheat, which is healthy, they don't have a lot of sugar, which is also healthy, so if you wanted to stick with the healthy route, just eat them with Greek yogurt and fruit! Totally yummy!
Although I have to admit, that buttermilk syrup is one of the yummiest things I've ever tasted. It's buttery, kinda creamy, kinda caramelly, totally decadent and delicious. With the yogurt and berries, holy moly people, can I just eat this forever?!
Now you might think, "Okay, but you could put those toppings on a piece of cardboard and it would taste great, so what makes the pancakes so special?" Well, if you've been reading my blog for any amount of time, you have probably noticed that health is not my priority, flavor is. I generally stay away from whole wheat recipes because they tend to turn out heavy and dry. These are light, fluffy, soft, and scrumptious! Pleeeease use the molasses if you possibly can, it highlights the richer flavor of the whole wheat and celebrates the awesomeness of not using flour that has been bleached of all taste. Give these pancakes a try, you'll LOVE them!


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