Super easy, completely whole wheat, and yet light and fluffy pancake recipe. The subtle citrus fragrance at the end of each bite, covered with the Nutella punch has to be experienced to understand it.
Whole Wheat Orange Pancakes.
Makes : 10 pancakes
Preparation Time : 5 minutes
Cooking Time : 10 minutes
Ingredients
1 1/2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
3 tbsp powdered sugar
1 cup milk
1/4 cup orange juice
1 tsp orange zest
1/4 tsp almond extract (optional)
2 eggs
Method
Beat the eggs, orange juice, almond extract and milk in a separate bowl and then add it gradually to the dry ingredients and mix well until no lumps. It will b a runny batter.
Just in case the batter is thick, which should not really happen, then add a little more milk to adjust, a tbsp. at a time, as the batter can suddenly become runny, sticking to the recipe should work perfectly fine.
Heat a non stick pan, add 4 tbsp of the batter at a time, I use a medium round ladle, approx. equal to 4 tbsp. Let the batter spread on its own and take a round shape.
Once bubbles / holes form on the top, a little dry around the edges and lightly browned on the bottom, turn around and brown the other side.
Serve hot with a generous serving of Nutella slathered on the top. If you are the conscious kinds or one of the rare species who don’t like Nutella, have it with some honey or maple syrup, the pancakes are fragrant and flavorful enough to go with anything.
Notes / Variations :
The test of a perfect pancake batter is, when you lift your ladle the batter flows easily but slowly, not too runny that is. And when you pour it on a girdle, it expands on its own, you don’t have to spread it, and in a few seconds starts forming holes on the top surface.
Variations : Substitute 1/4 cup of flour with almond meal, and maybe add some chocolate chips if you want to make it attractive for the kids.
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