If it’s Sunday, it must be pancakes!
Whole Wheat Pancakes
Okay… it’s Friday as I write this but I love me some homemade pancakes any day of the week – the variations are endless. No need for a store bought mix, they’re easy and quick to prepare.
Here’s a basic recipe the fam and friends will love! Next time I’ll remember to take a pic of the flapjacks to add to the recipe.
WHOLE WHEAT PANCAKES
(makes 6-7 pancakes)
INGREDIENTS
1/2 cup all-purpose unbleached flour
1/2 cup stone ground whole wheat flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 tablespoon agave syrup
1 large egg
1 teaspoon vanilla extract
3/4 cup of milk (may need to add a little more to thin out)
1 teaspoon apple cider vinegar
1 tablespoon canola oil
INSTRUCTIONS
Add vinegar to milk in a cup and set aside for 10-15 minutes.
In a medium size bowl, whisk together the flours, baking powder, sea salt, cinnamon until combined. Add vinegar/milk mixture along with canola oil, egg, vanilla and agave syrup to dry ingredients and using a wire whisk, mix until no lumps appear in the batter. Set aside for 10-15 minutes.
Check batter – may need to add a splash of milk to desired consistency. Some folks like thick pancakes… some like them thin…
Heat a large skillet or griddle over medium/high heat for 2-3 minutes. To test griddle, dribble a little water on surface – water should bubble immediately and evaporate with 3 – 5 seconds. Using a folded paper towel, soak a little canola oil onto it and rub griddle to coat. You should only have to do this once.
Using a 1/4 cup scoop or ladle batter onto griddle. When bubbles begin to appear and edges are dry, flip pancake and cook for another 2-3 minutes being careful not to burn. Place pancakes on oven-safe plate in a warm oven until finished cooking.
Serve with butter and maple syrup or topping of choice.
Optional: When plated, dust pancakes with cinnamon and powdered sugar, then topping of choice.
