These pancake "wedges" are made with freshly ground SOFT white wheat (nutritionally dense and only missing the essential nutrients vitamins A, B12, and C, D, fats and the amino acid Iysine). Making pancakes with yogurt (B12), adding kerrygold butter (A), fruit (C) and oil makes them a near perfect nutritional food! They can be prepared with Bob's Red Mill or King Arthur SOFT white pastry wheat flour with slightly different results but dramatically different nutritional quality. (http://eap.mcgill.ca/publications/EAP35.htm)
I make them in 3 9" "pammed" cast iron skillets so they all come out warm at same time. I pour approximately 2 cups (1/3 of batter) into each hot greased skillet on my stovetop. (If you have a large griddle, you can make standard pancakes, if desired. They will be soft and fluffy but will spead more.) Then after about 3 minutes (when I see bubbles forming on top and batter rising), I move them into my hot 400 degree oven and switch the oven from bake to low-broil for another 3-5 minutes (watch carefully) until firm to touch and lightly brown.
Here are the ingredients:
SIFT TOGETHER: 3 cps freshly ground soft white wheat flour, 1 tsp salt, 1 tsp baking soda and 1 TBSP baking powder. If you need to add 2 TBSP natural sugar for those not used to whole wheat, do so here.
WHISK TOGETHER: 2 TBSP melted butter, 3 TBSP melted coconut oil, 4 beaten eggs, 1 1/2 cp plain yogurt, and 1 1/2 cp water.
STIR together the wet and dry mixtures above with a fork. Don't overmix, just moisten all dry ingredients well.
Mixture should "pour" not "plot" into hot pans but will be thick like cake batter. (For thinner pancakes, you can thin with water here or decrease the baking powder above to 2 1/2 tsp). I add chocolate chips, sliced bananas or blueberries AFTER I pour the batter into the pan and it has spread out to prevent them from sticking to the bottom.
Watch carefully on top of stove as well as after you put them in the oven. I save in the fridge in zip lock bags (after cooling) for eating the next day or freeze to reheat later in the week.
I make them in 3 9" "pammed" cast iron skillets so they all come out warm at same time. I pour approximately 2 cups (1/3 of batter) into each hot greased skillet on my stovetop. (If you have a large griddle, you can make standard pancakes, if desired. They will be soft and fluffy but will spead more.) Then after about 3 minutes (when I see bubbles forming on top and batter rising), I move them into my hot 400 degree oven and switch the oven from bake to low-broil for another 3-5 minutes (watch carefully) until firm to touch and lightly brown.
Here are the ingredients:
SIFT TOGETHER: 3 cps freshly ground soft white wheat flour, 1 tsp salt, 1 tsp baking soda and 1 TBSP baking powder. If you need to add 2 TBSP natural sugar for those not used to whole wheat, do so here.
WHISK TOGETHER: 2 TBSP melted butter, 3 TBSP melted coconut oil, 4 beaten eggs, 1 1/2 cp plain yogurt, and 1 1/2 cp water.
STIR together the wet and dry mixtures above with a fork. Don't overmix, just moisten all dry ingredients well.
Mixture should "pour" not "plot" into hot pans but will be thick like cake batter. (For thinner pancakes, you can thin with water here or decrease the baking powder above to 2 1/2 tsp). I add chocolate chips, sliced bananas or blueberries AFTER I pour the batter into the pan and it has spread out to prevent them from sticking to the bottom.
Watch carefully on top of stove as well as after you put them in the oven. I save in the fridge in zip lock bags (after cooling) for eating the next day or freeze to reheat later in the week.