Regular pancakes made with highly processed white flour are delicious. They are. There’s no denying that. They leave you feeling full but then, like Chinese food done American style, you get hungry not long after leaving the table. These Whole Wheat pancakes will leave you feeling full and they’ll stay with you. They are thick but tender, light, and fluffy. Air pockets hold the syrup, jam, or anything else you like on your pancakes.
Gundy likes thin pancakes but he loves these thick whole wheat pancakes.
I love real maple syrup so that’s always on my pancakes. You can also top them with honey, peanut butter, jam or whipped cream. A side of bacon, sausage or ham adds protein to the meal. How do you like yours?
Whole Wheat Pancakes – Light, Fluffy, Satisfying, Delicious – On The Fire
- 1 1/4 cups whole wheat flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 large egg
- 1 cup whole milk
- 2 tablespoons butter melted, and more to cook the batter in
- Melt the butter and let it cool slightly. I turn the heat off before it finished melting.
- Add all ingredients and stir only until blended. Over stirred batter will make a tough pancake. Let the batter sit five or ten minutes, until bubbles start to form on the surface.
- Heat the griddle to 350° to 375°. Add butter to the griddle. As soon as it’s melted, pour batter. When half of the surface is nicely browned, flip the pancake. It won’t take long to finish cooking, another minute or two. Done!
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