Monday, September 15, 2008

Whole Wheat Pancakes

Ummmm...don't those look good? I guess all that syrup counteracts the healthy benefits of these full-of-nutrition pancakes, and they really are good without all that....but this was Grant's plate, what can I say?
This recipe evolved from my mom's old standby that I had growing up. We make it every Saturday morning. Sometimes I make them, sometimes Grant. Now I have to admit, they don't always turn out the same.....especially because there are some parts we don't measure exactly. But they're always good, and you should see our kiddos put them away. Lately, we make 1 1/2 times this amount so we can have leftovers for breakfast (for the kids and me) on Monday morning.

2 eggs
4 t. baking powder
2 T. sugar or honey
1/4 cup canola oil
2 cups whole wheat flour (part buckwheat if we have it)
1/4 cup wheat germ
1/4 cup ground flaxseed
1 t. vanilla
1/2 t. cinnamon
1/4 t. nutmeg
2 - 2 1/2 cups milk

Beat eggs with a whisk or fork. Add remaining ingredients, ending with the milk. Start with 2 cups and stir until smooth. Add more milk if necessary to get desired consistency. Don't add too much....runny pancakes = bleh.
Heat a skillet or griddle and pour batter into desired size pancakes (I prefer to use a 1/4 cup measure; Grant makes them a little smaller). Cook on first side until bubbles form, then flip and cook until done.
Feed the baby small pieces to keep her from yelling until it's time for the family to sit down together. Realize that she's eaten 2 complete pancakes before you make it to the table. And she's still begging for more. And she doesn't even get syrup. Must be pretty good!

1 comment:

  1. After having whole wheat pancakes for so many years, I don't really like the white ones much anymore.

    Did you know that my recipe came from a Mother Earth News magazine from the 70's? We used to get that magazine (back in our back-to-the-country days). It used to be really good. They had lots of tips and NO advertising back in the early days.



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