Thursday, May 6, 2010

Wheat Pancakes

This pancake recipe is really basic and is the one I use whenever it's a pancake day. I really like them. They take just a few minutes to whip together (before cooking) and are SO MUCH better than using a mix. I use my wheat grinder to make my own wheat flour and then I freeze the flour and make sure I always have some on hand. Notice Nathan peeking in? He thinks it is so cool to watch the wheat slowly disappear into the grinder. :)

Here are the pancakes. I had a little leftover bacon in the fridge from another meal, so I heated it up in the microwave, broke it into small pieces, and added the bacon into the pancake mix. Everyone LOVED it. By the way, if you don't have wheat flour, this recipe originally calls for just white flour. I add the wheat because I like it and it seems to give the pancakes more substance and flavor. I also double this recipe for my family so there is enough.

Wheat Pancakes
1/2 c. wheat flour
1/2 c. white flour
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1 c. milk
2 Tbsp. cooking oil

In a mixing bowl stir together flour, sugar, baking powder, and salt. Add egg, milk, and oil to flour mixture all at once. Mix well.

Pour about 1/4 c. batter onto a hot, lightly greased griddle or heavy skillet. Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Makes about 8-10 standard sized pancakes.

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