Cooking: Whole Wheat Pancakes

Whole Wheat Pancakes!

I get hungry just looking at this picture!  Yummy pancakes, maple syrup, melting butter.   Mmm!

Whole Wheat Pancakes

  • 1 cup all purpose flour
  • 1 cup wheat flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 3 tbs sugar or honey
  • 2 eggs
  • 1 1/3 cup of skim milk
  • 1/3 cup half-and-half  or buttermilk
  • 3 tbs shortening or butter, melted

Sift together dry ingredients into a large bowl.  Mix eggs, milk and half-half together in a small bowl.  Hollow out the center of the dry ingredients and then add the wet ingredients, mixing as you go.  The batter will need to be mixed a little than regular pancakes because of the whole wheat.  Add melted shortening last, folding in.  You can substitute veggie oil, but I like the flavor and texture better with shortening.

Pre-heat a lightly greased griddle or large cast-iron skillet until water drops will dance on the surface.   Place about 1/3 cup of pancake mix (about the size of a serving spoon or ice-cream scoop) on the griddle, making sure not to crowd because they will grow!  These don’t bubble as much as plain flour pancakes, so give them time to rise and flip when they’re golden brown on the underside.  Cook the second side until also golden brown.

If making a whole batch at once, keep them warm wrapped in a tea towel inside of a large sauce pan with the lid on.  That will keep them warm without overcooking or the pancakes getting soggy.

Serve warm with butter and maple syrup, if desired.

Right now, I desire!

Serve 4 adults or 2 adults and 2 growing kids.

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