Red & White Currant 100% Wholewheat Pancakes

Do you know what the world’s best addition to pancakes is?  Currants.  My favourite part of eating these currant pancakes?  When the juicy currants pop in your mouth mid-bite!  Divine!

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Somehow, heating up currants brings out so much of their natural sweetness.  They are quite tart in their natural state (which I love), but I had no idea they had such a sweet flavour warmed up!

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The secret ingredient here?  Whole wheat pastry flour, just like I used in my tart tartlettes (Gooseberry Polenta Tartlettes).  I find that with pancakes, 100% whole wheat flour can make quite dense pancakes, but using 100% whole wheat pastry flour made light and fluffy pancakes with a great flavour!  A perfect match for the currants.

Red & White Currant 100% Wholewheat Pancakes

Inpired by Pancakes at What Geeks Eat, Makes around 6 10-13cm (4-5″) diameter pancakes

  • 1 c. whole wheat pastry flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 large egg, beaten
  • 1 c. milk
  • 1 tsp. walnut oil (or other vegetable oil, or melted butter)
  • 1 tsp. vanilla paste (or vanilla extract)
  • 1 c. red & white currants, de-stemmed & washed
  • 1-3 tsp. butter or vegetable oil, for cooking the pancakes

Sift together flour, baking powder, and salt in a large bowl.

In a separate large bowl, combine egg, milk, oil, and vanilla paste.  Add flour mixture, a bit at a time, mixing until all ingredients are incorporated, and you have a smooth batter.

Gently fold the currants into the batter.

Melt 1 tsp. of butter or heat oil in a large pan over medium heat.  Add the pancake batter, about 1/3 c. at a time, making pancakes about 10 cm (4″) in diameter.  Once the top surfaces are covered in small bubbles, flip the pancakes over with confidence, and continue to cook until the pancakes are cooked through.

Serve with maple syrup, and extra currants.  Eat with delight!

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If you’re needing an extra treat, you can toss in a handful of dark chocolate chips, too.  I scattered them over the pancakes just after I poured the batter into the pan.  The dark chocolate is just about the best pairing with the warmed sweet currants that anyone could imagine.

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Categories: Breakfast & Brunch, Vegetarian

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One Comment on “Red & White Currant 100% Wholewheat Pancakes”

  1. August 6, 2010 at 10:06 am #

    Your pancakes look so cute with those currants! Almost unreal, like giant pancakes for big ‘uns with teensy berries for the wee ‘uns. I don’t think I’ve ever eaten currants before, though, ahah.

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