Sometimes we really enjoy a big breakfast-type meal for dinner. Yesterday, I got some decaf coffee brewing, and mixed up some orange juice to serve with whole wheat buttermilk pancakes and sausage. It was so good!
Usually I serve a pork link sausage with such a meal, but tried a new sausage which I sampled recently at Costco: Sausages by Amy, Apple and Gouda Cheese Chicken Sausages. The sausage was on the sweet side, making it a good accompaniment to the meal. Also nice to know, they contained no nitrates, nitrites or MSG.
My pancake recipe is a combination of a traditional buttermilk pancake recipe and a whole wheat pancake recipe given to me by a friend 25 years ago. For these pancakes to be light and tender, it’s best to grind your own wheat right before making them. We prefer hard white wheat. The red wheat is heavier and gritty-er (not a word, I know) and the soft white wheat doesn’t have enough substance. So, here’s my recipe:
WHOLE WHEAT BUTTERMILK PANCAKES
6 eggs, separated
3 cups buttermilk
3 cups water
½ cup vegetable oil
6 cups whole wheat flour (freshly ground)
2 Tablespoons baking powder
½ teaspoon baking soda
1 ½ teaspoons salt
Pour egg yolks, buttermilk, water and oil in large bowl and blend.
Combine dry ingredients and sift into the liquid mixture. Mix lightly.
Beat egg whites until they will stand in peaks and fold in gently.
Bake on heated griddle which has been lightly greased.
Makes 20 to 24 griddle cakes.