Whole Wheat Pumpkin Pancakes

Avatar for dana828
iVillage Member
Registered: 03-25-2003
Whole Wheat Pumpkin Pancakes
2
Sat, 07-28-2007 - 10:27am

Whole Wheat Pumpkin Pancakes

2 cups white whole wheat pastry flour (I used regular WW pastry flour)
2 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
2 eggs
2 cups buttermilk or sour milk
¼ cup vegetable oil
1 15 oz. can pumpkin puree

In a large bowl combine flour, baking powder, salt, cinnamon and ginger. In a medium size bowl combine eggs, buttermilk, olive oil and pumpkin puree. Mix well. Add wet ingredients to dry ingredients and combine well. Cook pancakes on a hot griddle. (This makes a pretty big batch. I threw the rest in the freezer)

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iVillage Member
Registered: 07-04-2007
Sun, 07-29-2007 - 3:26pm
Is www flour the same as ww *pastry* flour?
Avatar for dana828
iVillage Member
Registered: 03-25-2003
Sun, 07-29-2007 - 4:59pm

No, there's a difference between pastry flour and regular flour. Pastry flour is alot finer, which tends to make things lighter. Regular WW flour would make these pancakes pretty heavy. You can find WW pastry flour either right by the WW flour in the regular baking section, or at my store I find it in the health food section.

If you can't find it, I've heard you can take regular WW flour and run it through a food processr til it's a finer consistency. Never tried it, though.

Hope this helps!

Dana

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