Whole Wheat Pancakes
These whole-wheat pancakes make a good breakfast for a family. They go well with real maple syrup. They are healthy as well (providing you don't overdo the syrup) since whole wheat flour contributes to your fiber intake.
Ingredients
- 1 cup (130 g) whole wheat flour
- 1 tablespoon (14 g) common granulated sugar
- 2 teaspoons (8 g) baking powder
- ¼ teaspoon (5.5 g) salt
- 1 egg
- 1 cup (250 ml) milk
- 2 tablespoons (30 ml) oil
- additional oil for frying
Instructions
- Mix the dry ingredients in one bowl.
- In another bowl, beat the egg, then add the other wet (liquid) ingredients. This includes the 2 tablespoons of oil.
- Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more.
- Heat a frying pan to medium heat, and grease it with some oil. The pan is hot enough when a drop of water dances around rather than simply boiling away.
- With a spoon, pour a pancake about 10 cm (4 inches) in diameter, using about 60 ml (¼ cup) of batter. The pancake will bubble.
- When the bubbling settles down and the edges are slightly dry, flip the pancake.
- When the pancake looks golden and done, remove it and start another one.