100 Percent Whole-Wheat Pancakes
Most recipes for whole-wheat pancakes call for a mix of white and whole-wheat flours, and they also call for extra flavorings like spices, vanilla, fruit juice, or fruit. Why not just whole-wheat flour? We discovered that using all whole-wheat flour actually delivers light, fluffy, and tender pancakes—not the dense cakes you’d imagine—because whole-wheat flour contains slightly less gluten-forming protein than white flour and because the bran in whole-wheat flour cuts through any gluten strands that do form. And we didn’t see the need to cover up whole wheat’s natural flavor, the perfect complement to maple syrup, with other add-ins. As long as we used a bag of fresh or properly stored (in the freezer) whole-wheat flour, it had just the buttery, nutty flavor we wanted.
Analon Stovetop Griddle
Nonstick skillets are perfect for smaller breakfasts, but if you need to feed a crowd (and feed them quickly), a griddle that can span two burners is the way to go. Our winner cooked up golden-brown pancakes every time. Bacon crisped quickly, and a convenient pour spout made grease disposal easy. Light construction makes this griddle cool down quickly (only 14 minutes) and easy to wash—convenient enough for everyday use. While supplies last. Offer ends at 11:59p.m. PT on January 8, 2018.