I’m trying to add more whole grains into our diet. James and I generally eat well, we eat a lot of whole foods and keep processed foods to a minimum. But I realized recently that while we get about our recommended amount of fruits and vegetables and definitely get enough dairy (we’re big milk drinkers), we weren’t coming close to the daily recommended amount of whole grain. So we’ve switched from regular “whole grain” cold cereal to Bob’s Red Mill whole grain hot cereals, which consist of ground up whole grains… and that’s it. No white flour, no sugar, no preservatives. I’m trying to have more whole grains as sides at dinner, like brown rice and quinoa.  Now that I’m not working, I’m baking 100% whole wheat bread from Artisan Bread in 5 Minutes A Day, which we use for sandwiches rather than store-bought bread.

And I’m sneaking whole wheat flour into more and more of our baked goods. I recently found white whole wheat flour in our grocery store and I’m in love. It has a more subtle flavor that regular whole wheat, and you really can’t detect it when you sub out half of the AP flour in a recipe for white whole wheat. So when I made these pancakes this morning, I used 1 cup white whole wheat and 1 cup AP flour, and they came out light and fluffy and delicious and James was surprised when I told him they were half whole wheat.

This weekend is the New Hampshire maple producers open house weekend, so James and I drove up yesterday to visit two sugar houses to see how they make maple syrup and to sample maple products. We first stopped at the Maple Butternut Farm in New Boston, and then we went to the Grant Family Pond View Maples in Weare.

Both are family-run operations – I suspect most if not all of the sugar houses in NH are family owned and operated. We drank little shots of pure maple syrup at both houses, and at the second one we also had maple hot dogs (cooked in maple water), maple chili, maple popcorn, and maple cotton candy. Yum yum!!

It was awesome to taste all that maple-y goodness and really interesting to meet the people to make the syrup and learn about how they do it. Of course we came home with a fair amount of maple products: A pint of maple syrup from each of the sugar houses, maple cream, maple butter, and maple sugar.

So of course this morning I had  a big craving for pancakes! These babies hit the spot. Light and fluffy with a nice tang of buttermilk, and heartier than normal pancakes thanks to the whole wheat. Delicious! Especially topped with super yummy New Hampshire maple syrup.

Whole Wheat Buttermilk Pancakes

Adapted from Cook’s Illustrated Family Baking Book

1 cup all purpose flour

1 cup white whole wheat flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

3 tablespoons melted unsalted butter

1 large egg

extra unsalted butter for the pan

  1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Set a wire rack over a baking sheet and set on the oven rack.
  2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. In a 4-cup measuring cup, measure out buttermilk and then add melted butter and egg (you can use a medium bowl for this, but using a 4 cup measure saves you from having to wash an extra bowl while giving you room to whisk). Whisk wet ingredients together and add them to the dry. Gently fold the wet and dry ingredients together until just incorporated, with a few lumps remaining. Do not over mix. The batter will be very thick.
  3. Heat a skillet or griddle pan over medium heat for 3 to 5 minutes. Test with a few drops of water sprinkled on the surface – the pan is ready when the water immediately dances across the surface. Brush the pan with some butter. Using a 1/4 cup measure, scoop the batter onto the skillet and cook until large bubbles begin to appear, about 2 minutes.
  4. Flip the pancakes and continue to cook until golden brown, about 1 1/2  minutes. Transfer pancakes to wire rack in the oven to keep warm. Repeat with remaining batter, brushing the pan with butter as needed. Serve with maple syrup!