Skip to main content
Breakfast

Whole Wheat Pancakes

A batter of whole wheat flour, sugar, baking powder, salt, egg, milk, and oil, cooked into pancakes.

From the Wikibooks Cookbook · 8 ingredients
Jump to recipe ↓

Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Whole Wheat Pancakes

Ingredients

Directions

Prepare the batter

  1. Mix the dry ingredients in one bowl.

  2. In another bowl, beat the egg, then add the other wet (liquid) ingredients. This includes the 2 tablespoons of oil.

  3. Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more.

Cook the pancakes

  1. Heat a frying pan to medium heat.

  2. Grease the pan with some oil.

  3. Test the pan by dropping a water drop; it should dance around rather than boil away.

  4. With a spoon, pour a pancake about 10 cm (4 inches) in diameter, using about 60 ml (¼ cup) of batter.

  5. Observe the pancake bubbling.

  6. When the bubbling settles down and the edges are slightly dry, flip the pancake.

  7. When the pancake looks golden and done, remove it and start another one.

Nutrition, whole recipe (rough)

850Calories
27 gProtein
28 gFat
120 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Whole wheat flour
Provides the bulk and structure of the batter, with a nutty, coarser texture than white flour.
Egg
Binds the batter and helps the pancakes set and hold their shape while cooking.
Milk
Hydrates the flour and makes the batter pourable, adding moisture and tenderness.
Baking powder
Releases gas in the batter, helping the pancakes rise and become light.
Oil
Adds fat for moisture and richness, and helps the pancakes brown in the pan.

The step that matters

Mix the dry and wet ingredients together. Stirring only until dry spots disappear keeps the batter tender. Overmixing develops gluten, which makes pancakes tough and chewy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes