Whole Wheat Pancakes

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Recipe makes two batches of dry ingredients, one to make and one to store.  Watch the heat carefully to let the insides cook before the outsides are too dark.

Double Batch of dry ingredients:
1/2 cups unbleached all-purpose flour
1 1/2 cups whole wheat flour
2 tsp salt
1/3 cup sugar
3 tsp baking powder
1 cup honey-toasted wheat germ (optional)
Sprinkle of chopped pecans (optional)
Single Batch to cook:
2 eggs
1 cup milk
2 tbl vegetable oil
1. Having made enough pancake mix for two batches, you can spoon half of the mix into a resealable container and stash away in the fridge or freezer. (Unless you need both batches right away.)
2. To make ONE batch: In a large bowl, beat two eggs with 1 cup of milk (you can use half milk and half buttermilk if you want to give your cakes a slightly tangy flavor). Add two tablespoons of vegetable oil and stir briefly. Spoon in the single batch of the pancake mix that you are using, incorporating into the wet ingredients a third at a  time. If it feels too stiff, you can add a little bit more milk.
3. Heat your griddle or skillet over medium high heat and grease it lightly with a little vegetable oil (butter burns too easily). Pour your batter onto the griddle in approximately quarter cup increments. They cook quickly, so don't wander away during this process. They are ready to turn when the bubbles on the outer edge of the cake pop and stay mostly open.

Serve with butter and maple syrup, jam or honey. They are excellent reheated the next day if you have leftover.


Member since Sep 2007

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