Country Gourmet is one of my local hometown restaurants and place to get really great homemade-like food. I was one of their first customers when they opened over 25 years ago. Some of the original staff is still there, which is always a good sign for a restaurant. So I was thrilled to see this recipe for whole wheat pancakes run in the newspaper, from all the way down in southern California. Good pancakes have a state wide following. These pancakes are quite famous around these parts and are some of the best pancakes anywhere…you will be glad to have this recipe on hand for family breakfasts. Freeze the leftover pancakes and reheat in the microwave.
Dear SOS/Los Angeles Times: On a recent trip to Silicon Valley, we went to breakfast one morning at a restaurant called the Country Gourmet in Sunnyvale. I had the whole wheat pancakes. These were some of the best I have ever had. I make my own whole wheat pancakes, but these were far better. A pleasant, nutty taste and a smooth texture. Yum. I would love to have the recipe. Any chance of getting it?
Country Gourmet’s Whole Wheat Pancakes
We loved the light texture and flavor of this recipe, which combines a base of all-purpose and whole wheat flour with hints of cinnamon, vanilla and honey and a bright tang from buttermilk. What a fun way to start the morning! You can substitute 2 cups of white whole wheat flour for the all-purpose and whole wheat flours. Adapted from Country Gourmet Bistro restaurant in Sunnyvale, California.
Makes 8 to 10 pancakes
- 1 cup (4.25 ounces) all-purpose flour
- 1 cup (4.5 ounces) whole wheat flour
- 2 tablespoons cornmeal
- 1 1/4 teaspoons cinnamon
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large egg whites or 1/2 cup liquid egg whites
- 3 tablespoons liquid honey (warm in the microwave to a pourable consistency)
- 1 teaspoon vanilla extract
- 2 1/4 cups buttermilk
- 1/4 cup (1/2 stick) unsalted butter, melted
1. In a large bowl, sift together the all-purpose flour, wheat flour, cornmeal, cinnamon, baking powder, baking soda, and salt.
2. In a blender or with an immersion blender (my choice), whip the egg whites, honey, vanilla, buttermilk, and melted butter until thoroughly combined, about 30 seconds.
3. Gently whisk (I use the Danish dough whisk) the dry and liquid ingredients together to form a batter. This makes about 5 cups batter.
4. Heat a griddle or large skillet over medium-low heat. Grease the surface, then ladle half-cups of the batter to form each pancake. Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side. The restaurant serves them with plenty of butter and maple syrup.
Recipe and text copyright Beth Hensperger 2012
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.