Eddy Whole Wheat Pancakes |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a recipe I developed wanting a light fluffy but great tasting whole wheat pancake. I hope you like it too. Ingredients:
2 cups whole wheat flour |
1 cup sugar (or 1/2 cup sugar and 1/2 cup splenda) |
2 tablespoons baking powder |
1/2 teaspoon salt |
2 eggs |
2 1/2-3 cups milk |
1 tablespoon oil (canola oil or peanut) |
Directions:
1. Preheat skillet. If using a nonstick electronic one heat to 350. If using an cast iron skillet on a gas stove set gas flames about medium to low. I have never cooked this recipe on a skillet and an eclectic stove.
2. 1. Mix / Sift dry ingredients (it is not necessary to sift but I have found that it makes a better pancake when I do).
3. 2. Mix liquid ingredients (basically you want as much liquid as you have dry that is why the milk is a variable).
4. 3. Pour liquid ingredients into dry and mix with a hand mixer until lumps are gone. Batter should be runny. If it is not put a little more milk in as you mix.
5. 4. Let sit for about 2 minutes. Batter should stiffen up some (whole wheat is absorbing some of the liquid.
6. 5. Use a 1/4 cup measuring cup to pour pancake batter on the skillet. Usually only about a 1/8 of a cup comes out that is about what you want. On my nonstick electronic skillet I can fit 8 pancakes.
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