Today we made some delicious whole wheat pancakes that we ate with dulce de leche, really delicious! Fans by nature of whole wheat flour for its benefits, we demonstrate once again that there is no limitation in terms of both sweet and savory recipes.
We spend a lot of time at home so we have to take advantage to eat as healthy and rich as possible. In addition, it is a very good way to spend time and perhaps cook with our children. A nice and entertaining activity to strengthen our ties in quarantine time while we wait for good news and everything returns to normal.
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.
The fat used in this opportunity is butter. But it can be replaced by margarine, sunflower oil, 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.
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INGREDIENTS
- Whole wheat flour 200 g / 7.05 oz / 1 ½ cup
- Milk 500 cc / 2 ½ cup
- Eggs 4
- Butter 50 g / 1.76 oz / ¼ cup / 1 ¼ tbsp
- Pinch of salt
- Optional: vanilla essence, lemon zest, orange zest, apple or pear zest, etc.
INSTRUCTIONS
- Place the eggs, milk and a pinch of salt in a bowl (if you want to perfume with an essence or lemon or orange zest, add it as well). Beat until combined.
- Add half of the flour and beat with a hand mixer or electric mixer until a smooth dough is formed with no visible lumps. Add the remaining half of flour and beat again for a few more minutes.
- Cover with plastic kitchen film and let rest in the fridge for about 2 hours. Thus the protein in the flour is hydrated. If you are wondering if you can cook without resting, the answer is yes, but the flavor will not be the same. If you prepare the dough the day before, it improves its flavor even more.
- Before starting to cook these wonderful pancakes, add melted butter to the dough, stir, and if you are going to add any extra ingredients, this is the moment (apple, pears, etc.).
- To cook we need a frying non-stick frying pan or pancake pan with a little butter or oil (I use spray butter). Place a little of the preparation with a ladle, cook over low heat until the dough coagulates and the edges come off, turn and cook the other side.
- For stuffed pancakes without further cooking (such as cannelloni), you can cook them until lightly browned. If you are going to fill them and take them to the oven, for example, it is better to cook them leaving them white (these are called crepes), since the edges will be too crispy when they are cooked extra in the oven.
NOTES
- If the dough is too thick, add a little extra milk or water.
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.
- Approximately 20-325 medium-sized whole wheat pancakes are obtained.
- Can be used butter, margarine or any other type of cooking oil.
- Substitute butter for sunflower oil: 30 cc / 2-3 tbsp.
- Milk can be replaced by water or vegetable milk.
- Consume preferably before 3 days.
- Can be frozen (3 months).
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