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Magical Whole-Grain Pancakes From Josey Baker Recipe on Food52

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These pancakes are playing a trick. Yes, they're just as tender and cushy as your favorite buttermilk stack. But thanks to one little step—soaking the flour in milk overnight—they're 100% whole-grain and proud of it. 🥞

Made these this morning. A great tasting pancake that isn't too heavy. The batter was a bit thin for me. The first pancake was more on the thin side, though flavor was fantastic. So I added about 1/4 c more AP flour to make a thicker batter. Next time, I will add less milk, maybe 1/2 c instead of 3/4 c. It was nice to wake up and have the batter almost ready for cooking.With out a doubt best WW pancakes i ever had BUT they were kind of flat.

My batter was thinner than the video and description, which was fine with me. I am not a fan of extra thick, fluffy pancakes and these turned out exactly how I like. I used WheatMontana Bronze Chief WW flour.I made these pancakes this morning. Soaked the ww flour last night, but added plain keifer because I was about 1/8 short of milk. Other than that, I made the batter exactly as called for. Thought they seemed so thick and wouldn't cook in the middle even though I turned the heat down.

 

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