Prep 10 mins
Cook 10 mins
This is a wonderful whole grain pancake recipe. It is adapted from the pancake recipe in The Joy of Cooking (the JOC recipe has 1 T more butter and uses white flour instead of whole wheat flour). I don't recommend whole wheat baking without using a wheat grinder... there is such a huge difference in quality, performance, and taste if you buy whole wheat flour instead of using a wheat grinder to mill whole wheat. I have tried both. This is an investment that can help you enjoy healthy, delicious, whole grain foods for years to come! Another thing to know about whole wheat flour versus freshly milled whole wheat is that the freshly milled whole wheat is much more nutrient rich than "whole wheat flour". Wheat is like fruit, once you cut it open, you can't leave it out for a long time because its quality immediately begins to deteriorate. I do believe you can freeze freshly milled wheat and preserve the nutrients.
- 1 1⁄2 cups whole wheat flour, freshly milled
- 3 tablespoons sugar
- 1 3⁄4 tablespoons baking powder
- 1 teaspoon salt
- 1 1⁄2 cups 1% low-fat milk
- 2 tablespoons butter, melted
- 2 eggs
- 1⁄2 teaspoon vanilla extract
- 3⁄4 tablespoon butter, not part of batter but to butter pan
- In one bowl, whisk together dry ingredients.
- In another bowl mix wet ingredients.
- Quickly mix wet ingredients into dry ingredients.
- Cook's note: I usually "jumpstart" the heat by heating the stovetop griddle on high for about 5 minutes. Then I turn the heat down to 4 (just under medium) while I finish preparation. Then I lightly butter the grill with a cold butter stick on each section where I put pancake batter. I use 1/2 cup scoops for batter (for practicality in serving a large family). I usually bake them 2 to 2 1/2 minutes on the first side and 2 minutes on the second side. The recipe make 8 large pancakes (1/2 cup batter) or 16 small pancakes (1/4 cup batter).