This is our favorite pancake recipe.
3/4 c whole wheat flour
3/4 c all-pourpose flour
1/2 c nonfat dry milk
2 1/2 tsp baking powder
dash of salt
1 egg
3tbsp oil (canola or vegetable)*
1 1/4 c water (add more water if you want thinner cakes)
Mix dry ingredients. Add egg, oil, and water. Mix well. Batter will be a little lumpy.
Place 1/2 c of batter per pancake on griddle on med to med-hi heat. Flip pancake when bubbles begin to form and start to deflate. This is the key to a perfect pancake.
This recipe makes about 6 large pancakes, depending on how much water you add to the batter.
* I sub 3 tbsp of Milled Flax seed for 1 tbsp of oil
These pancakes are very filling and absolutely delicious. This batter works well for waffles too.
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