Whole Wheat Griddlecakes
*******
From the little
brown whole grain cookbook that Carma and Robert Brown (Aunt Liberty’s son)
gave to Mom years ago.
We love these
pancakes.
2 C whole wheat flour, sifted
2 TBL brown sugar
3 tsp baking powder
1 tsp salt
2 eggs, beaten
1 ½ C milk, buttermilk, or soymilk
5 TBL vegetable oil
- Sift
together flour, baking powder and salt.
Beat eggs until light. To
the eggs, add milk, brown sugar, and oil.
- Quickly
toss in the dry ingredients and stir only enough to dampen the flour.
- Brown
on hot, greased griddle and serve immediately with Vermont maple syrup,
honey, or applesauce.
NOTE: For lighter
pancakes, the eggs may be separated and stiffly beaten egg whites folded into
batter just before baking.
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