You may think 100% Whole Wheat Pancakes to be heavy or unpalatable but these are surprisingly light and tasty. With Pancake Day only a week away these whole wheat pancakes will make a healthy addition to your breakfast table. Serve them with traditional maple or pancake syrup or with a delicious Blueberry Sauce.
We like pancakes. We eat them several times a month. Sometimes I make Mom's Pancakes and occassionally I make Corn Cakes. I usually add blueberries to Mom's Pancakes but decided the whole wheat batter would rise highter if there wasn't any fruit to make it heavy. They rose and fried up beautifully and we enjoyed them very much this morning spread with peanut butter, banana slices, Blueberry Sauce and a dollop of whipped cream.
For medium pancakes use about ¼ cup of batter. For larger pancakes use ⅓ cup of batter.
Whole Wheat Pancakes
1 cup whole wheat flour
1 tablespoon sugar, optional
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg, beaten
1 tablespoon oil
1 cup milk
1 tablespoon lemon juice or vinegar
Oil for frying, as needed
In a medium bowl, mix together the flour, sugar, baking powder, baking soda and salt. In a separate small bowl mix together the beaten egg, oil, milk and lemon juice. Make a well in the dry ingredients and pour in the egg and milk mixture. Mix with a spoon or wire whip until almost blended together. The mixture should still be a little lumpy, although most of the batter should be somewhat smooth. Pancake batter should not be beaten completely smooth as that will make the pancakes tough.
Fry the pancakes on a medium hot, oiled frying pan or griddle. The pancakes are ready to turn when small bubbles form on the top side. Fry the pancakes to a golden brown colour.
If the pancakes are browning too quickly, turn down the heat.
Makes about 8 large or 12 medium pancakes.
Mix the dry ingredients together in a medium sized bowl. Add the beaten egg to the milk, oil and lemon juice.
When the dry ingredients have been mixed together, make a well in the middle and pour in the wet ingredients.
Use a whisk or a spoon to stir everything together. I like to use a whisk.
Mix all the ingredients together until almost smooth. Don't overbeat pancake batter as that will make the pancake tough.
Fry the pancakes over a medium heat on an oiled frying pan or griddle. For medium sized pancakes, use about ¼ cup of batter. Let the pancakes fry on first side until bubbles appear on the surface.
Once the bubbles have appeared, it's time to turn the pancakes. They should be a lovely golden brown. If the cakes are browning too fast, turn the heat down.
The first three are cooked. Don't they look light and fluffy?
Ah, now that's a stack of pancakes.
Breakfast is ready. Served with peanut butter, Blueberry Sauce, banana slices and whipped cream, these pancakes are perfect for family and favoured guests.
What a great breakfast!