Flat Cakes AKA Best Pancakes – Whole Wheat

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Cover in whatever deliciousness you like best and devour!

Disclosure: Contains affiliate links for which I receive a very small commission.

I never thought a day would come when I recommended whole wheat flour pancakes over any other pancake I’ve ever tried. That day came. All because of an amazing little lady named Grace. She was known throughout the valley we lived in as “the best cook in the county” – for some, possibly the world. 🙂 And we were lucky enough to be neighbors and employees. She also employed my younger brother. Since he was single, he lived with their other hired man in the bunkhouse and got to eat meals with Grace and her husband. I heard about these pancakes for months. Maybe longer. And he isn’t exactly health conscious. Whole wheat bread was the bane of his childhood, so I couldn’t quite figure out how he got so hooked on these “flat cakes” of Grace’s.

Finally, out of curiousity, I asked Grace for the recipe, which she had to actually create for me because “a scoop of flour” and “a splash of milk” measurements didn’t really cut it for me. I took the recipe home and tried it out. And OH. MY. LANTA! I can’t even tell you. You don’t even know. There are no better pancakes. I have been on a ‘perfect recipe’ of every food search and that day, my pancake seeking ended. I know I’ve found “the one” when I can’t imagine doing anything different to them to make them any more perfect. Hence my brownies. And then these.

They practically dissolve in your mouth they are so fluffy and, to use Grace’s word, tender. I’ve made a few changes to them out of necessity occasionally – substituting all white flour (dense and unfulfilling), using milk/vinegar instead of buttermilk (less tender and more sour) – but if you can follow it exactly, they are perfect. I started buying buttermilk just for these pancakes.

I grind my own wheat flour for these because it’s just better. Not to mention cheaper. And did I say better already? Yes. It is. If you don’t have a wheat grinder, there are so many options! I have a WhisperMill that I got from my mother-in-law (cause she’s awesome!) but it has now been replaced by the WonderMill. They seem very similar. (Like practically the same.) I LOVE my wheat grinder. It’s much quieter than others I’ve seen and I even clogged it super bad one day (to where it shut off and smelled like burning gears) but all I had to do was clean out the flour and it started right back up! This thing is tough. And awesome. So here is a link to check on out yourself on Amazon. It is an affiliated link so if you do decide to purchase it through this link I’ll receive a small commission. Feel free to look through others though. I just can’t recommend them because I haven’t tried them. This brand is great. That is all I know. But consider grinding your own wheat. You know it’s fresh and clean and real. And cheep. It’s that too. I used store bought wheat flour the first time I made these and obviously haven’t gone back since.

Now, without further ado:

Best Flat Cakes/Pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: around 10-15 pancakes depending on size

Best Flat Cakes/Pancakes

Cover in whatever deliciousness you like best and devour!

Ingredients

  • 1/4 cup white flour
  • 1 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons sugar
  • 1 egg
  • 1 1/2 cup buttermilk
  • 1/4 cup oil
  • +/- 1/4 cup milk (use to thin to consistency. Photo below recipe.)

Instructions

  • Heat skillet or pan on stove over medium heat. Adjust temperature according to your stove. Mix all ingredients together in a medium bowl with a large spoon. A few lumps are ok. Pour batter into pan to desired size of pancakes. I use about 1/4 cup - 1/3 cup. Grace made much larger pancakes. Personal preference here. Allow it to cook for a few minutes before flipping. Using a spatula or mad skills, flip to cook other side. Admire the beauty of side one. Because they should turn the most beautiful gorgeous golden brown you have ever seen. If not, turn up your heat a little. If too dark, turn the heat down. Remove pancake to plate and top as desired. Peanut butter and syrup is my favorite with these but feel free to be adventurous. Continue cooking remaining batter. Batter will keep in the fridge overnight if necessary.
  • Notes

    The creator of this recipe uses teaspoon and tablespoon dinnerware to measure everything so I do too. I've never tried using an actual teaspoon measurement. The flavors may need adjusted slightly. It's very forgiving though. I know I vary my measurements a lot and they are still delicious. I've even forgotten the oil once and they were good...not AS good but better than most other pancakes!

    http://rustybasket.com/flat-cakes-aka-best-pancakes-with-whole-wheat-flour/

    Pancake Batter
    This is about the consistency you’re looking for.

    There is plenty of wiggle room with the measurements. Grace doesn’t even measure anything, just scoops and dumps. (She has been perfecting this recipe for over 50 years though!) The batter consistency is even adjustable. I go to about this consistency most of the time but if you like super fluffy pancakes, use a little less milk. If you want them flatter, add a little more. Customizable. How nice is that?!

     

     

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