Recently made the best pancakes and waffles I've ever made. I have been using a whole wheat pancake recipe from about.com for a while but decided to make these chocolate chip pancakes that changed my world. It tasted like a chocolate chip cookie in fluffy pancake form and even I loved the chocolate part of them because it played off the robustness of the whole wheat batter with its sweetness!
These were wonderfully thick and fluffy (the batter is thick and does not run away from itself when you throw it in the pan) and reheated really well in the toaster oven (at 400 for 8 minutes) for two days after!
Whole Wheat Chocolate Chip Pancakes
- 1 3/4 cups whole wheat flour
- 2 Tbsp light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1 1/2 cups buttermilk (I just put 1 1/2 T of apple cider vinegar into a measuring cup and filled with milk to the 1 1/2 cup line...I never have buttermilk at home)
- 3 Tbsp canola oil
- chocolate chips
Directions
1 In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
2 In a large bowl, whisk together egg, buttermilk and oil. Stir in dry ingredients and mix until just blended (lumpy batter is good with waffles and pancakes).
3 Heat large skillet or griddle and melt some butter in it (I usually do about 1/2 Tbsp per two batches of pancakes in the pan). Scoop batter into pan and spread into a circle and plop chocolate chips on top of the batter - as many as you like (I made heart shapes and smiley faces!). Cook over medium-low heat for about 1 to 2 minutes or until edges start to lift from the bottom of the pan and look a little brown. Flip and cook the other side for a minute or two. Enjoy with pure maple syrup!
The next recipe is my favorite waffle recipe of all time! I made it with white whole wheat flour frim Trader Joe's and loved the heartiness of the it (both flavor and texture wise)! But the outside is still crispy and the inside was still fluffy despite the heartiness. I loved the tart blueberries and ginger flavor (barely detectable unless you were looking for it) too. A nice departure from the yeast waffles I've made in the past and more prone to mass consumption than the candied brown sugar bacon ones.
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| Note: This waffle was consumed with tons of blueberries and maple syrup on top but it might be possible to eat it without because it was so flavorful! |
Whole Wheat Blueberry Waffles
- 1 1/2 cup white whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1 large egg
- 1 1/2 cups regular milk
- 2 Tbsp honey or light brown sugar
- 1 tsp vanilla extract
- 1/3 cup canola oil
- 1 cup fresh or frozen blueberries
Directions
1 In a large bowl, whisk together flour, baking powder, salt, cinnamon and ginger. In a medium bowl, whisk together egg, milk, maple syrup, vanilla and oil. Pour the wet ingredients over the dry ingredients and stir until smooth. The batter will be thick. Add in blueberries and stir until semi-evenly distributed.
2 Warm up your waffle maker and add about 1/2-3/4 cup of batter to the waffle maker (you get better at eyeing it with each subsequent waffle). Eat hot! Or reheat in toaster oven over the next few days.
My waffle maker is lovely and requires no non-stick spray. I got it here:
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