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The Washington Post

Whole-Wheat Toaster Pancakes

Whole-Wheat Toaster Pancakes 3.000

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

Local Living Aug 6, 2013

Amy Corbett Storch of Bethesda and her husband, Jason, make these pancakes for their three sons on the weekends, then freeze extra to reheat on busy weekday mornings.

The taste is a little bit like a graham cracker's, and the pancakes are light and fluffy. They are a less expensive alternative to store-bought frozen waffles and pancakes. Serve with maple syrup and a side of sliced fruit or bacon.

Make Ahead: The pancakes can be frozen for up to a week between sheets of waxed paper, sealed tightly inside a container or zip-top bag. Toast until they are warmed through.


Servings: 3 - 4

Yield: Makes six 5-inch pancakes

Ingredients
  • 3/4 cup quick-cooking oats
  • 1 1/2 cups plus 2 tablespoons whole or low-fat buttermilk, shaken well before pouring, or more as needed
  • 3/4 cup whole-wheat flour, or more as needed
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 2 tablespoons melted unsalted butter
  • 1 tablespoon maple syrup, or more to taste

Directions

Stir together the oats and 3/4 cup of the buttermilk in a medium bowl; soak for 10 minutes.

Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a mixing bowl.

Add the egg, melted butter, maple syrup, the soaked-oat mixture and the remaining buttermilk (3/4 cup plus 2 tablespoons) to the bowl of dry ingredients, stirring to form a lumpy batter; do not over-mix. Thin with a bit more buttermilk as needed.

Grease a griddle with cooking oil spray and heat over medium heat. Pour a small amount of batter for a test pancake; cook for a minute or two on each side, then taste and adjust the level of maple syrup in the remaining batter as needed.

Working in batches, pour or spoon batter to create 6 pancakes (about 2/3 cup each), keeping in mind that they'll need to fit in your toaster. Cook for a minute or two, until the bottoms are lightly browned and bubbles form. Flip them over and cook for 1 or 2 minutes on the second side. Transfer to a plate as you work.

Serve warm, or cool completely before storing.


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Recipe Source

Adapted from a 2008 recipe by food editor Andrea Albin on www.epicurious.com.

Tested by Mari-Jane Williams.

E-mail questions to the Food Section.

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

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Nutritional Facts

Calories per pancake (using low-fat buttermilk): 170


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 3g 15%

Cholesterol: 50mg 17%

Sodium: 520mg 22%

Total Carbohydrates: 24g 8%

Dietary Fiber: 3g 12%

Sugar: 5g

Protein: 7g


*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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