Whole Wheat Pancake Recipe
1 1/3 cups whole wheat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 egg, large
1 TB brown sugar
1 1/3 cups buttermilk
1 TB vegetable oil
Measure flour, baking powder, salt, and baking soda into a large mixing bowl. In a separate bowl, combine egg, buttermilk, brown sugar, and oil. Pour wet ingredients into dry ingredients and stir just until moistened. Batter should be slightly lumpy. Let batter rest while you heat the pan. Lightly spray or oil your griddle and preheat over medium heat. Pour ¼ cup of batter for each pancake onto hot griddle. Flip the pancake when bubbles start to appear on the surface. Serve with warmed pure maple syrup.
How to Make Fun Pancake Shapes
Add 1 TB of milk or water to approximately 1/3 cup of batter and pour into a squirt bottle (a clean reused ketchup bottle works great). On a preheated skillet, draw the outline of the shape you’d like and let cook for about 20 seconds. Then fill in this outline with regular pancake batter and cook as usual.
Even easier: Use a large cookie cutter and cut out the middle of the pancake after it’s already cooked.
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