Eddy Whole Wheat Pancakes

This is a recipe I developed wanting a light fluffy but great tasting whole wheat pancake. I hope you like it too.

• Ready In: 15 mins
• Serves: 24-30
• Yields: 24-30 pancakes

Ingredients

• 2  cups whole wheat flour
• 1  cup sugar (or 1/2 cup sugar and 1/2 cup splenda)
• 2  tablespoons baking powder
• 1⁄2 teaspoon salt
• 2  eggs
• 2 1⁄2-3  cups milk
• 1  tablespoon  oil (canola oil or peanut)

Directions

1. Preheat skillet. If using a nonstick electronic one heat to 350. If using an cast iron skillet on a gas stove set gas flames about medium to low. I have never cooked this recipe on a skillet and an eclectic stove.
2. 1. Mix / Sift dry ingredients (it is not necessary to sift but I have found that it makes a better pancake when I do).
3. 2. Mix liquid ingredients (basically you want as much liquid as you have dry that is why the milk is a variable).
4. 3. Pour liquid ingredients into dry and mix with a hand mixer until lumps are gone. Batter should be runny. If it is not put a little more milk in as you mix.
5. 4. Let sit for about 2 minutes. Batter should stiffen up some (whole wheat is absorbing some of the liquid.
6. 5. Use a ¼ cup measuring cup to pour pancake batter on the skillet. Usually only about a 1/8 of a cup comes out that is about what you want. On my nonstick electronic skillet I can fit 8 pancakes.