Whole wheat pancakes
The great thing about using whole grain flour is that it gives your pancakes more flavor. It also makes them a bit more nutritious and gives you a good reason to source local or well-regarded flours. And you can whisk the bowl without worry of overmixing — the batter is resilient, and will benefit from a bit of a rest.
I cook pancakes in a cast iron pan with quite a lot of butter over medium-high heat. The trick is to calibrate the heat, butter and batter so that the interior cooks through while the edges pan-fry into a crispy, bronze filigree.
The pancake batter will keep for one or a few days in the fridge. Just add more milk to make the cold batter pourable.
In a bowl, combine the butter, 1 cup milk, eggs and vanilla and whisk until well-combined. Set aside.
In a separate, large mixing bowl, sift together the flour, sugar, baking powder and salt. Stir the wet ingredients into the dry. Add additional liquid if the batter is dry.
Heat a skillet over medium-high heat with enough butter to liberally coat the pan. Spoon the pancake batter into the hot skillet in any size you like. Cook until the batter bubbles, lifting the side of the pancake to see how done they are: you want a dark golden color. Flip the pancakes and cook until golden brown on the other side. Repeat with the rest of the batter.
Get our new Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.