Thursday, December 6, 2012

Whole Wheat Griddlecakes

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

  1. Sift together flour, baking powder and salt.  Beat eggs until light.  To the eggs, add milk, brown sugar, and oil. 
  2. Quickly toss in the dry ingredients and stir only enough to dampen the flour. 
  3. 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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