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The Washington Post

Scratch Pancakes

Scratch Pancakes 2.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Feb 19, 2014

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.

Where to Buy: The flour is available at Whole Foods Markets, Walmart and some natural foods stores.


Servings:
2 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-4 servings; makes eight 6-inch pancakes

Ingredients
  • 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

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Directions

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.


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Recipe Source

From food writer Nevin Martell, co-author of "The Founding Farmers Cookbook" (Andrews McMeel, 2013).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (9)

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Nutritional Facts

Calories per serving (based on 4): 450


% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 10g 50%

Cholesterol: 145mg 48%

Sodium: 1290mg 54%

Total Carbohydrates: 57g 19%

Dietary Fiber: 8g 32%

Sugar: 10g

Protein: 13g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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