Advertisement

Country Gourmet's whole wheat pancakes

Time 25 minutes
Yields Makes 8 to 10 pancakes
Country Gourmet's whole wheat pancakes
(Ricardo DeAratanha / Los Angeles Times)
Print RecipePrint Recipe

Dear SOS: On a recent trip to Silicon Valley, we went to breakfast one morning at a restaurant called the Country Gourmet in Sunnyvale. I had the whole wheat pancakes. These were some of the best I have ever had. I make my own whole wheat pancakes, but these were far better. A pleasant, nutty taste and a smooth texture. Yum. I would love to have the recipe. Any chance of getting it?

Ronald Ross

Rancho Palos Verdes

Dear Ronald: We loved the light texture and flavor of this recipe, which combines a base of all-purpose and whole wheat flour with hints of cinnamon, vanilla and honey and a bright tang from buttermilk. What a fun way to start the morning!

1

In a large bowl, sift together the all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.

2

In a blender, puree the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.

3

Gently whisk the dry and liquid ingredients together to form a batter. This makes about 5 cups batter.

4

Heat a griddle or large skillet over medium-low heat. Grease the surface, then ladle half-cups of the batter to form each pancake. Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side.

5

This makes 8 to 10 pancakes. The restaurant serves them with butter and maple syrup.

Adapted from Country Gourmet in Sunnyvale, Calif.