Sunday, January 17, 2010

Whole Wheat Pancakes

These whole wheat pancakes are light, fluffy and fast. They take only about 10 minutes from the kitchen to the table for the entire breakfast. Have tried lots of recipes and mixes and this is so easy and quick I don't know that I will ever use a mix again. These were served with black cherry, raspberry, blood orange preserves heated until they were the consistency of syrup--just added a bit of water to help thin the mixture.


(Original--after years of practice)

1/2 cup whole wheat pastry flour

1 tsp baking powder

1/2 tsp baking soda

1 egg or 1/4 cup egg substitute

1/4 cup sour cream or yogurt

1/4 cup water


Mix dry ingredients. Mix wet ingredients and add to dry. The mixture will become light and foamy. If mixture seems too thick add a bit more liquid--water or milk--whatever you are using. Grease a non-stick skillet and pour mixture into skillet when it is hot. Flip pancakes when you start to see bubbles.


I have used lots of variations of this recipe. Have used milk, rice milk, half and half, or cream as a substitute for the sour cream/yogurt and water mixture. The recipe requires about a half cup of liquid or more depending on how much liquid the flour accepts.


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