Chicagoist: Slightly Classy Pancakes

mts

Thu, 01 Feb 2007 21:16:21 -0600

Have you ever tried, instead of using butter in the pan, olive oil? Super yum.

tbf

Thu, 01 Feb 2007 15:21:37 -0600

Just substitute whole-wheat pastry flour for the flour. It's less dense than regular whole-wheat, but it still much better for you than white. I've found it good in pancakes, waffles, biscuits, pie crusts, etc... Also try adding a teaspoon of lemon juice, which generally makes anything that has eggs in it a bit lighter.

cc

Wed, 31 Jan 2007 15:49:16 -0600

My suggestion for whole wheat would be: find a pancake recipe for whole wheat flour (I feel that simply substituting often leads to heavier, and not as good, dishes than you might like)...then add the chocolate to that. My suggestion may be wrong, however, and it may be as easy as substitution.

cc

Wed, 31 Jan 2007 15:46:13 -0600

Hmm, whole wheat eh? I'd suggest you find a recipe specifically for that kind of flour (it can, I think, result in heavier food items if you simply convert from all purpose) and then add the chocolate to that. Or, maybe, it would turn out quite lovely and I"m making it more complicated than it has to be. Maybe.

Erin

Wed, 31 Jan 2007 14:49:49 -0600

C, I'm feeling the need to use whole-wheat flour. Do you think that would screw these up? I'm going to make them for breakfast on Sunday, just to start Super Eating Sunday off right. Save some empty calories for later in the day!

Annie

Wed, 31 Jan 2007 14:39:20 -0600

Yummy looking pancakes - just what I need during my afternoon sugar crash. I imagine these would be pretty good with raspberry jam on them.