Fruit-Laden, Whole-Grain Pancakes

By • August 18, 2013 • 9 Comments


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Author Notes: Adapted from the Gourmet Cookbook. Key changes: white whole wheat instead whole wheat; some yogurt in place of milk, and butter in place of oil; and a lot of fruit layered on top.Nicholas

Serves 4 to 5

  • 1 1/4 cup white whole wheat flour
  • 1/3 cup cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs, separated
  • 4 tablespoons butter, melted and cooled
  • 3/4 cups whole millk
  • 1/2 cup yogurt
  • a few fruits of your choice: bananas, peaches, apples all work well.
  1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk together the egg yolks, melted butter, milk, and yogurt until smooth, and then add this to the flour mixture, whisking to combine the two. Let the batter rest for five minutes or so until it thickens (whole wheat flour absorbs more liquid than white flour).
  2. In a clean bowl, or with a stand mixer, whisk the egg whites until they hold stiff peaks. Fold the egg whites gently into the batter.
  3. Cut the fruit into relatively thin slices and set aside. (Not too thin, though: you want to taste the fruit, not have it disappear into the pancake.)
  4. Grease a griddle or cast-iron pan with butter (or vegetable oil, if you prefer). Cook the pancakes over moderate heat, dropping several tablespoon sized scoops of the batter onto the hot griddle. Then decorate the top of the pancakes with the sliced fruit. I cover my pancakes with immodest amounts of fruit -- I like to have fruit in every bite -- but feel free to use less, of course. When bubbles appear on the top of the pancake -- peeking through where there is no fruit -- flip and then cook until the fruit is caramelized. Serve immediately, fruit up or down (depending on how photogenic or mangled your fruit looks).

Comments (9) Questions (1)

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about 1 month ago belindajk

Do you suppose this could be altered to make waffles? How so?

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3 months ago Jan Kees

White whole wheat flour?
Flour is either 'white' or 'whole wheat'.

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3 months ago Christine

White whole wheat flour definitely exists I use it all the time, it's made from a softer wheat and has a finer texture

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about 1 month ago Danielle

This flour is "white" only in that it is made from a species of wheat that is called "white wheat" rather than the "red wheat" that is used in "ordinary" whole wheat flour. White whole wheat flour will be a bit harder to come by, being the flour made of the entire white wheat grains, but a good health or speciality food store should stock it. In lieu, I used ordinary wheat flour with extraordinary results.

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3 months ago Z

Try this. Two-ingredient pancakes:
2 eggs
1 banana

That's it. Stir up the eggs and mash up the banana all together, then cook and serve just like regular pancakes. Top it with berries if you want to stay away from sugary syrups.

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6 months ago Greg

Awesome, just read the recipe to my daughter at UGA. can't wait to make it with her over Thanksgiving!

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7 months ago David

Good recipe, except it has way too much salt, especially if you use salted butter. I put less than half the salt and they were still a bit salty. Cornmeal is a nice addition!

Stringio

7 months ago Alphild Dick

This recipe completely won over my whole grain-averse hubby. So good!

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7 months ago Sigita

Oh my goodness - what a wonderful idea with the fruit filling one side of the pancake and caramelizing. Brilliant - can't wait to try this.