Whole Wheat Orange Pancakes

This week’s Integralisimo proposal is these fabulous whole wheat orange pancakes. A simple recipe, full of flavor and incredibly attractive aroma. Ideal to accompany with different types of fillings, dips and ingredients. Create distinguished breakfasts, snacks and desserts with this fabulous whole wheat version.

Let’s talk a bit about the recipe:

Preparing this recipe is simple because it has no complications in terms of its preparation and has more than one advantage. The ingredients used are just a few and frequently used, easy to find in any market. In addition, you can change any of them according to preference or need without inconvenience.

About the ingredients:

At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that less volume will result in a smaller final product.

However, in the preparation a fat is not necessary, you can use some anyway. Such as sunflower oil, margarine, olive oil, coconut oil, etc. Nevertheless, depending on the type of fat used, it might change the texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.

Similarly, you have the choice of using orange juice, milk, non-dairy milk or just water. In addition to using a mixture of them, that is, half and half. Anyhow, the intensity of the flavor will depend on the amount of orange juice. Therefore, the final result, both in texture and flavor, will depend on the type of ingredient and the proportion used.

The sweetener will be graduated according to the purpose and how you decide to fill these crepes. Since if the filling you choose is too sweet, you may want to use little or no sweetener at all. In this way, there will be no cloying crepes. On the contrary, they can be increased if necessary or to your liking.

About the dough:

Once the dough is ready, it is advisable to keep it in the refrigerator for at least half an hour, so the flour hydrates. Probably, after this rest, the dough thickens. So, depending on the density of the crepes you want to get, a little more liquid will be added or not. Because this varies largely by the fluidity of the dough.

About cooking:

Finally, these whole wheat crepes are cooked in a pan or pancake pan, preferably non-stick, at medium low temperature. Once hot, the pan is brushed with butter, sunflower oil, or sprayed with vegetable spray. Therefore, with a ladle or measuring cup, the dough is dumped and spread throughout the pan.

Cooking is done on both sides. When the dough coagulates, and you notice the edges coming off, with a quick movement of the pan, flip the crepe in the air. Also, you can use a spatula. Then cook for a few more seconds, avoiding burning or drying out, so you can fold them without breaking once already cooked.