100 percent whole-wheat pancakes from Cook's Illustrated Annual Edition 2015 (page 7) by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 15, 2019

    We make these pancakes all the time in our house. They have a flavor and a light, moist texture that doesn't shout "whole wheat." Some people in my house prefer a lighter whole wheat flavor - using white whole wheat flour and/or substituting unbleached all purpose flour for up to half the whole wheat flour works very well for that. [Cross-post for Annual Edition/Magazine.]

  • mjperkins on April 03, 2016

    Tasty and easy to make. Can sub plain yogurt for buttermilk

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