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.