Ingredients
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 3 tablespoons packed brown sugar
- 1/2 teaspoon double acting baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, separated, whites at room temperature
- 2 tablespoons vegetable oil
- 1 very ripe plantain, mashed
- 1 1/3 cups buttermilk
- 1/2 cup walnuts, toasted and chopped
Directions
In a large bowl, mix together the flours, brown sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the egg yolks, 1 1/2 tablespoons of the oil, plantain, and buttermilk. Add the liquid mixture to the dry mixture, along with the walnuts, and stir until batter is just mixed. There will be lumps in the batter.
In another bowl, beat the egg whites to soft peaks and fold them into the batter.
Heat a griddle over low heat and brush with some of the remaining 1/2 tablespoon of oil. Drop the batter onto the griddle by tablespoons and cook the pancakes for 1 to 2 minutes, or until bubbles form on top and bottom is golden. Flip pancakes and cook for another minute or until undersides are golden.
Using a spatula, transfer pancakes to a platter and keep warm until all of the pancakes are cooked, repeating the process with the remaining oil for brushing the grill.
Serve pancakes with the Walnut Coconut Yogurt and maple syrup, if desired.
- WALNUT COCONUT YOGURT
- 1 cup plain or vanilla yogurt, drained in a cloth lined sieve for 2030 minutes
- 1/4 cup chopped toasted walnuts
- 1/4 cup sweetened flaked coconut
- 1 tablespoon maple syrup
In a small bowl, stir together the yogurt, walnuts, coconut, and syrup, until combined. Refrigerate until ready to use, and bring to room temperature before topping pancakes.
Yield: 1 1/2 cups
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By avidpixie_11427095
port charlotte, FL
on March 09, 2012
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verry fluffy - just what I was looking for. I'm definitly going to start beating my egg whites every time I make pancakes now. I used wild rice flour (Gift of the Wild, in Mn in place of the white flour and half the amount of bakeingsoda and salt (I use sea salt They were still plenty sweet for me. I used coconut milk instead of buttermilk and halfed the amount. and mashed 1.5 bananas instead of a plantain. For a dressing I heated some honey, mollases, maple syrup, powdered clover and nutmeg in a small pan, than added a few cranberries till bursting, than some mandarin oranges and a few nuts - I accidently over cooked to oranges and they fell apart. Still, it was verry yummy for anyone who wants to try : for a little extra flavor in the pancakes I added a dash of garam masala and nutmeg. that with a poached egg and the other half of the banana, along with Rachel Rays lucious lasse, I was stuffed and highly satisfied.
By cnkad_7270085
Cardiff By The ...
on February 27, 2007
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these pancakes were really good and so fluffy too, which surprised me because of the wheat flour in the batter. They are a little bit time consuming for pancakes, but if you have the time they are worth it I think.
By BJTheis
Florence, SC
on March 28, 2006
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Used unbleached flour though the wheat flour would increase the fiber. Chopped the walnuts in my mini processor to make them very fine. Doubling the recipe made about 12 medium size pancakes. Served with a good quality maple syrup warmed in microwave. Added a little more time to the cooking time but my pancakes may have been a bit thicker and larger than the recipe called for therefore needing the extra time on the griddle. Reduced the buttermilk because I preferred a thicker pancake. Adjust liquid to your desires. Wonderful & flavorful. Different than your usual pancake so expect a different texture and taste. We loved it! My experience when folding in the egg whites: be gentle when folding in several times with a rubber spatula. Do NOT overmix. Streaks of whipped egg white will still be visible. I mixed the dry ingredients & chopped the walnuts the day before to save time. You may be able to blend the liquid ingredients ahead of time; with the exception of whipping the egg whites just prior to cooking on the griddle.
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