My Mom’s Whole Wheat Pancakes

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2 cups whole wheat flour (or half white, half wheat)
1 Tbs Baking Powder
½ tsp Salt
1 egg
1 cup Milk
1 cup Water
1 Tbs Oil

 

1-In a big bowl combine all of the dry ingredients, mix well and set aside.
2-In another bowl mix the egg, milk, water and oil.
3-Combine the 2 bowls and mix only until combined (it will still be lumpy.)
4-Heat a lightly oiled griddle or frying pan over medium high heat (about 350 degrees.) Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. (A soup ladle works great for this!)
6-cook until bubbles appear on the surface like this…


7-Flip with a spatula, and cook until browned on the other side.

 

-This recipe makes 10 to 12 pancakes so I cook up all of the batter and freeze or refrigerate the extra pancakes to eat later.  To reheat just microwave the pancake for 30 seconds to a minute.
-I love these pancakes with almond butter and or applesauce.

 

One thought on “My Mom’s Whole Wheat Pancakes

  1. becky says:

    LOVE this recipe! my inlaws only used bisquick mix before, and now they won’t use any other pancake recipe other than this one. You can also do all white flour. We have taken this camping before (combined the dry ing. in a ziplock bag before we left) as well as eggs, oil and milk combined in a container.) mix together the next morning. Worked great!

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