I make a variety of whole wheat pancakes for my boys. They love them, I love them so it is a win-win. I have tried a variety of different recipes because I am pretty picky about some of the ingredients. Two weeks ago, I think I finally found my favorite recipe.
- 1 1/2 cup whole wheat pastry flour
- 1 1/4 cup whole milk
- 3 1/2 teaspoon baking powder
- 2 eggs
- 2 tablespoons of honey
- 3 teaspoons melted butter
- 1 cup fresh chopped fresh strawberries, raspberry, or blueberries whatever you want
Combine whole wheat pastry flour and baking powder in a bowl. Mix the wet ingredients in a separate bowl. I usually put my wet ingredients in my mixing bowl then slowly add in the dry. Once everything is mixed together, add the berries. The first time I added raspberries, which were good but the second time I added blueberries... delicious!
I let my batter sit for about 15 minutes, which helps to relax the gluten. I usually scoop about 1/4 cup of batter on to my griddle (usually set between 300-350 degrees) and flip the pancake once the edges have set and you start to see bubble in the batter.