Comments on: Hey, do these look like whole grain pancakes to you? Surprise…

By: Ying

Ying — Sat, 18 Oct 2008 03:57:15 +0000

Thanks for this great recipe! I have two questions though: 1). Is the large egg optional? If not, what I can substitute it for? 2). Is there a maximum rest time for the batter? To be specific: can I prepare the batter the night before and let it rest in the fridge overnight (so I can cook the pancakes first thing in the morning ?
You need the egg to make the pancakes light and fluffy but you can try replacing it with either 1 tablespoon of applesauce or 2 tablespoons of cornstarch. Be aware, the pancakes will not be as fluffy and will be much thinner. An overnight rest in the fridge is fine. Molly, King Arthur Baker

By: Elizabeth

Elizabeth — Mon, 13 Oct 2008 22:25:30 +0000

I’m late to this conversation, but I have a question: one of my favorite things in the world is a buckwheat pancake; but I can’t find buckwheat flour (unless the King has hidden it somewhere). What can I do to get closer to that distinctive flavor?

Sorry, Elizabeth, buckwheat has its own distinctive flavor. I’d do an online search, see where you can buy it… you can often find it in natural foods stores, too. - PHG

By: Jennifer

Jennifer — Sun, 12 Oct 2008 14:20:55 +0000

These are amazing! Question: Once you mixture the batter, how long do you think it would keep in the refrigerator? Or should I just make all the pancakes and reheat later? I’m a single person and this is a lot of pancakes! Could I use an egg substitute and make half a batch (so I can use half an egg)?

Hi Jennifer,
Go ahead and make a whole batch, then when they are cooled, put the leftovers in a zip top bag and freeze them. You can pull out one or two and heat them in the toaster or toaster oven and Bingo! Instant hot pancake breakfast with no fuss. You can keep the batter in the fridge overnight and bake pancakes the next day if it fits your schedule better.

Happy Baking!
MaryJane @ The Baker’s Hotline

By: Kelly

Kelly — Sun, 17 Aug 2008 19:25:07 +0000

These are the best whole grain pancakes ever. Well done on such a great recipe!

By: Betty A.

Betty A. — Sat, 16 Aug 2008 17:30:59 +0000

I’ve been making these for several years too. After preparing the mix I package it in one cup amounts in plastic sandwich bags and store it in the refrigerator. This makes assemby quick and simple. Also I find that buttermilk keeps well past the “use by” date, so I usually have some on hand.

Thanks for the tip, Betty. Speaking of buttermilk, I used some on Friday whose expiration date was May 19, and it was still fine. Kind of feels creepy to use something that much out of date, but it looked and tasted just fine. PJH

By: Kathryn Henry

Kathryn Henry — Thu, 14 Aug 2008 13:40:31 +0000

I have been wanting to try this recipe for a long time and would like to know if you can add the powdered eggs from KAF to the mix? There are some times I like to make smaller batches of pancakes as 8 pancakes can be too many for a meal.Sure, the powdered eggs would be fine! Tara - Baker’s Hotline

By: Lee

Lee — Mon, 11 Aug 2008 22:04:12 +0000

About the question of oats in grain mill vs. food processor (from erin) I have a suggestion: Use the coarsest setting on your mill to mill the oat groats and you will get a sort of “stone ground” textured oat that might work in this recipe. Putting the oatmeal in your blender for a short whirl would also work. Just don’t put oatmeal flakes in your mill!!
My favorite pancake recipe from the KA whole grain cookbook has to be the spelt one at the beginning. I use spelt in everything I can get away with. It just tastes better to me. I really like spelt tortillas!

By: Judy Malkin

Judy Malkin — Mon, 11 Aug 2008 19:27:03 +0000

I made these pancakes on the weekend and they were great! I did go out and buy buttermilk, and froze the extra, but for future reference: you can make “buttermilk” by adding 1 Tablespoon of lemon juice to 1 cup of milk and letting it sit for a few minutes. For the person who asked about dairy-free, I have done this successfully with lemon juice and soy “milk”, so try that.

By: DanS

DanS — Mon, 11 Aug 2008 17:08:07 +0000

We make pancakes using our own recipe of spelt flour and oat flour, spices, mashed banana, baking powder, a little oil and water. They’re totally vegan. The spelt has gluten (some who are intolerant of wheat can eat spelt) though with a little bit of adjustment, corn or barley flour could be made to work.

By: Marian

Marian — Mon, 11 Aug 2008 16:37:00 +0000

I am curious to know why you don't call for whole wheat white pastry flour in this (and other non-yeast breads) recipe? I make whole grain pancakes similar to this with oats and ww pastry flour that come out very tender.>br />Marian, We used White Whole Wheat flour in this recipe to allow the flavor of the oats to dominate the pancakes. You could certainly substitute whole wheat pastry flour to your liking. Frank from KAF Marian, since ww pastry flour is lower-protein than white whole wheat, you might want to reduce the buttermilk a bit - say by a couple of tablespoons. Otherwise the batter might be too thin. - PJH