Thursday, May 31, 2007
Whole Wheat Pancakes
At our house, pancakes are a favorite for breakfast-for-dinner! We rarely eat them in the morning, but with eggs, juice, & fruit, its one of our favorite dinner time treats! This is tasty recipe that uses 100% whole wheat flour, for extra health benefits!
1 Cup Whole Wheat Flour
2 Tbs sugar
1 egg, lightly beaten
2 Tbs cooking oil
1/2 tsp salt
2 tsp baking powder
3/4 cup milk
Preheat griddle over moderate heat. Mix flour, salt, sugar, and baking powder in a bowl or wide-mouth pitcher. Combine egg, milk, and oil and slowly stir into dry ingredients and mix only until dampened. Batter will be lumpy.
When a drop of cold water dances on the griddle, begin cooking pancakes, using about 1/4 cup of batter for each, allowing plenty of space between them. Cook until bubbles form over surface, turn gently, and brown flip-side. Store leftovers in plastic bag. Leftovers freeze well.
Tips & Tricks
For extra light pancakes, turn before bubbles break. Turn one time only. Stack 3-4 deep on heated plates and keep warm while cooking the rest.
Serve with your favorite pancake toppings, fresh fruit, and milk.
Make it healthier
Add fresh blueberries, applesauce, or bottled apples to the batter for an extra serving of fruit and a delicious flavor.