Recently I discovered a great way to make pancakes with whole wheat flour. And you know what? My family and I think they taste better than white flour pancakes!What You Need:
3/4 cup whole wheat flour
3/4 cup all purpose white flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 taspoon salt
1 1/2 cups of low fat milk or buttermilk
1 tablespoon olive oil
1 large egg
1 large egg white
cooking spray or butter
nonstick pan or electric griddle
batter bowl or ladle
plastic spatula
How to Do It:
Preheat an electric griddle or nonstick pan over medium heat. Whisk all ingredients together (in the order given) in a batter or mixing bowl. Place a small pat of butter on the pan, or spray with nonstick cooking spray. Pour or ladle the batter into the pan. Remember the batter will spread a little, so make each pancake slightly smaller than desired. When the pancake is bubbly all over the top, turn it over with a plastic spatula. Serve warm when second side of pancake is golden brown.
For a special treat, sprinkle dark chocolate chips or fresh blueberries onto the pancakes immediately after pouring the batter into the pan.
Because this recipe makes up more pancakes than my family can eat (about 10 or 12), I allow extras to cool on a plate, then place them individually in a freezer bag. To reheat, just pop one in the microwave for about a minute.
When I'm in the mood, I always add some wheat (or sometimes rye) flour into my pancakes. To both my hubby and me, it makes them more filling, especially if we're having breakfast for dinner. Of course, it's healthier, but sometimes, it's how filling they are that matters!
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