Whole Wheat Pancakes |
Whole Wheat Pancakes
The New Laurel’s Kitchen: a handbook for vegetarian cookery and nutrition
· 2 ½ cups whole wheat flour
· 2 teaspoons baking powder
· 1 tablespoon brown sugar
· 1 teaspoon salt
· 2 large eggs
· 2 ½ cups lowfat milk
· 2 tablespoons canola or vegetable oil
· Bananas or blueberries if desired
1. Combine flour, baking powder, brown sugar and salt
2. In another bowl, beat eggs and add milk
3. Add dry ingredients and stir briefly (you should still have some lumps), if too dry add a little more milk ¼ cup at a time
4. Stir in oil
5. Heat griddle or heavy bottomed pan, hot enough that when you sprinkle water drops on the surface they dance
6. Pour batter onto griddle by spoonfuls and add blueberries or banana slices if desired
7. Cook over medium heat until bubbles form and pop
8. Flip and cook 1-2 minutes until golden brown on the other side
9. Top and enjoy! My favorite toppings are plain yogurt and homemade berry syrup
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