Delightfully tasty whole wheat pancakes

In preparation for Mardi Gras (Fat Tuesday), and really because my kids are off for (Drive Your) Family (Crazy) Day and are koo-koo for Cocoa Puffs over pancakes, I tried a new whole wheat pancake recipe. So glad I did cuz up until this point, I had been adapting my mom's delicious AP flour pancake recipe with less than stellar results.

This recipe is Alton Brown's. What attracted me to this recipe, other than the fact that I really like and trust Alton's sense of what works, is that he is a mad scientist in the kitchen. And, as any cook who makes pancakes from scratch knows, pancakes need some good science behind them to ensure the result is fluffy and buttery.

So, to quote Shakespeare (I think), without further ado, here's the recipe:

Whole Wheat Pancakes
Alton Brown's I'm Just Here For More Food

1 cup (5 oz, 142 g) whole wheat flour (I used white whole wheat)
1/2 t baking powder
1/4 t baking soda
1/2 t salt
1 1/2 T sugar
1 large egg
1 cup(8 oz) buttermilk
2 T (1 oz) unsalted butter, melted and cooled to tepid
plus more butter for greasing the pan or griddle

Whisk together the dry ingredients, including the sugar. Set aside.

Whisk together the wet ingredients. Pour over the dry ingredients and mix just until combined.

Ladle a 1/4 cup onto a hot pan or griddle that has been sprayed with canola oil while hot. I added frozen blueberries to the tops at this point and nudged them into the cake before flipping.

Flip and cook until the pancake is somewhat firm to the touch. Remember that they will continue to cook a bit after they are removed from the heat. This makes a thick pancake--ensure the griddle is not so hot that it burns the exterior before the middle is cooked.

Happy Fat Tuesday! Of course, every Tuesday is Fat Tuesday for us - we're not fasters, by any stretch of the imagination... ;o)