Originally uploaded by ted_major
Whole Wheat Pancakes
- 1 1/2 cups white whole wheat flour (I use Prairie Gold from Wheat Montana)
- 2 Tbs. turbinado sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg, beaten
- 2 Tbs canola oil
- 1 tsp vanilla
- Milk to make a total of 1/2 cups liquid
Combine dry ingredients in a large bowl and stir to mix.
Crack egg into a 2 c. mixing cup and beat with a fork. Add vanilla and oil and beat until combined. Add milk to make a total of 1 1/2 cups liquid, stir, and pour into dry ingredients. Stir until mixed (don’t worry about a few small lumps), and let rest 10 minutes.
About halfway through the batter rest, place a large non-stick skillet over medium heat, and preheat for at least 4 minutes. Scoop batter into the pan (I use a scan 1/4 cup to make small cakes–use more if you like ‘em big). Let cook until the edges are dry and bubbles appear in the surface. Flip cakes and cook until the second side is browned.
Repeat with the rest of the batter.
I like a thick pancake, so this batter is pretty thick. If you like a thinner cake, add enough milk to make 1 5/8 cups (an extra ounce or 2 Tbs).
Maple syrup is traditional, but good honey really complements the wheat flavor, and fresh ground almond butter with honey can’t be beat on these cakes.