Recipe of the Month: Homemade Wholewheat Pancakes

Share!

From the kitchen of Dana Kanhai Ingredients 3/4 cup all purpose flour 1/4 cup whole wheat flour 2 tsp baking powder 1/2 tsp salt 2 tbsp sugar 1/2 tsp vanilla extract 1 egg 1 cup milk 2 tbsp vegetable oil Directions Sift dry ingredients together in a mixing bowl. Lightly mix wet ingredients in a separate bowl. For best results, egg and milk should be at room temperature. Combine dry and wet ingredients, mix lightly with a fork or wisk. Do not over-mix; batter will be lumpy. Let batter sit for about 5-10 minutes. Add a little oil or butter to medium hot frying pan or griddle, using a laddle or cup measure, pour about 1/2 cup batter onto frying pan. Let cook about 1 minute and flip pancake when bubbles form at the top. Cook other side for about 1 minute more or until pancake springs back to the touch. Remove from pan and serve hot with your favorite syrup. Yeild: 6 large pancakes
Share!