 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
These pancakes are heartier than the average pancake. I created them to serve as a meal for my picky milk-allergic toddler who won't eat anything from a spoon or fork. Those without milk allergies could substitute cow's milk, water, or any other kind of milk. I've also made them with other fruit or vegetable purees Ingredients:
1 cup whole wheat flour |
1 tablespoon wheat germ |
1 tablespoon sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon cinnamon |
1 teaspoon vinegar |
3 egg yolks |
1 tablespoon molasses |
1/2 cup canned pumpkin |
3/4 cup enriched rice milk |
2 teaspoons corn oil |
Directions:
1. Combine all ingredients as listed above, except the corn oil.
2. Heat the corn oil in a skillet at medium heat (or just slightly higher).
3. Pour pancake batter into skillet. These make fairly dense pancakes, but they also puff up quite a bit. Because of this, it's better to make the pancakes small - about 4 in diameter. If the batter is too thick in the pan, GENTLY shimmy the pan to even them out.
4. Turn pancakes after about 3 or 4 minutes. These don't bubble like regular pancakes and they cook pretty quickly, so you'll want to keep an eye on them.
5. Cook on the other side also for 3 to 4 minutes. Serve immediately, or let them cool and freeze them for a later time.
|
|