Are you tired of flat, dense pancakes that fall short of your breakfast dreams? Prepare to revolutionize your morning meal with these extraordinary High Altitude Whole Wheat Cornmeal Pancakes! Crafted specifically for mountain dwellers and baking enthusiasts, this recipe conquers the challenging high-altitude baking landscape, delivering perfectly golden, incredibly light pancakes that will make your taste buds soar as high as the peaks around you. Whether you're a Colorado native or just love a culinary adventure, these pancakes are about to become your new breakfast obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter
Instructions
- Gather all ingredients and ensure they are at room temperature, which is especially important at high altitude to help ingredients blend smoothly.
- In a large mixing bowl, combine the whole wheat flour, cornmeal, sugar, baking powder, and salt. Whisk these dry ingredients together thoroughly to distribute the leavening agents evenly.
- In a separate bowl, beat the eggs until well combined. Add milk and melted butter, whisking to create a smooth liquid mixture.
- Pour the wet ingredients into the dry ingredients. Gently fold and mix until just combined. At high altitude, be careful not to overmix, as this can make pancakes tough. Some small lumps are acceptable.
- Let the batter rest for 5 minutes. This allows the flour to absorb liquid and helps adjust for the lower air pressure at high altitude.
- Heat a non-stick griddle or skillet over medium heat. For high altitude, slightly lower the temperature to prevent quick burning.
- Lightly grease the cooking surface with butter or oil. Pour approximately 1/4 cup of batter for each pancake, leaving space between them.
- Cook until small bubbles form on the surface and edges look slightly dry, which may take slightly longer at high altitude. Typically 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate. Continue cooking remaining batter, adjusting heat as needed.
- Serve immediately with butter, maple syrup, or your preferred toppings. At high altitude, pancakes may cool faster, so serve promptly.
Tips
- Temperature is Key: Always use room temperature ingredients to ensure smooth blending and optimal texture.
- Mixing Matters: Gently fold wet and dry ingredients, avoiding overmixing. A few small lumps are your friend!
- Rest Your Batter: Let the batter sit for 5 minutes to help ingredients settle and adjust to high-altitude conditions.
- Lower the Heat: At high altitudes, use slightly lower cooking temperatures to prevent quick burning.
- Watch for Bubbles: Cooking times might be slightly longer, so look for those telltale surface bubbles before flipping.
- Serve Immediately: High-altitude pancakes cool faster, so have your plates and toppings ready to go!
- Experiment with Toppings: While classic maple syrup is delicious, try fresh berries, honey, or a sprinkle of nuts to elevate your pancake experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 110mg
