Easy, Fluffy Whole Wheat Pancakes

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Pancakes are so easy to make from scratch that there is no need for a mix. If you have a decently-stocked baking pantry you are good to go for a quick, impressive breakfast for you and your family. If you live alone and are cooking for one, consider just slightly undercooking the cakes and freezing. You can pop them in the toaster or toaster oven whenever you like.

Nutritionally, please serve a high-carb breakfast with some protein and fat: ham, sausage, eggs (especially eggs). Yes, put that butter on those pancakes to help your body deal with the sugar in the pancakes. I know this is opposite of what has been taught in the past decade about the American diet: “must be low fat to be healthy.” That is a huge mistake. Diabetes is out of control in this country. Obesity is out of control in this country. Wonder why? Low-fat foods are a huge contributor to this phenomenon.

Note: You can use all whole wheat flour if you prefer (which I do). But if you are transitioning from a white bread diet to a whole wheat diet, these are so nice and delightful you won’t complain.

If you add 1 tsp vinegar to the milk it will “clabber” it giving it a buttermilk-like flavor. But don’t use regular white vinegar: that is made from GMO corn. Use apple cider vinegar or organic white vinegar instead.

Makes 4-6 medium pancakes. Double or triple the recipe depending on the number of people you are feeding. I always triple the recipe for my big sons.

Ingredients

  • 1 egg
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 Tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • dash of salt
  • 3/4 – 1 cup milk
  • 1 Tbsp oil

Heat up a cast iron or other griddle on medium heat, lightly oiled

In a batter bowl (or mixing bowl):

  • Beat egg until fluffy
  • Add the remaining ingredients and stir until just blended (do not overmix batter or pancakes will be tough).
  • Adjust the liquid until the batter is the consistency you like (I like my batter a bit thick, spread it out with my spoon which takes less time to cook.
  • Test griddle by sprinkling a tiny bit of water onto surface; if the droplets dance and sputter, immediately evaporating the griddle is hot enough. Be prepared to reduce the heat as necessary.
  • Pour or spoon batter onto griddle making the pancakes any size you like, from silver dollar size to monsters.
  • When edges of pancake are dry and the pancake has a lot of bubbles it is time to flip. If you gently press on the center of the pancake you can immediately feel the soft center. In a couple of minutes press again; it will not give nearly as much when it is cooked. Watch them carefully (again, be prepared to reduce the heat).

Serve with delicious organic butter and your homemade syrup (or maple or agave). Enjoy!

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