"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Whole Wheat Pancakes Recipe

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This recipe for Whole Wheat Pancakes, by , is from Pioneer Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brig Cook
Added: Wednesday, July 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 egg
1 cup all-purpose or whole wheat flour
3/4 cup milk
1 T granulated or packed brown sugar (I always use the brown sugar)
2 T vegetable oil
3 tsp baking powder
1/4 tsp salt
1 tsp vanilla

Directions:
Directions:
Separate eggs. Beat whites to stiff peaks and set aside. Combine remaining ingredients and mix just until blended--overmixing will cause tough pancakes--the mix will be lumpy. Add 1/3 of the whites to the batter and fold in. Add another 1/3 and fold in. Add the remaining 1/3 and fold in. (Adding the whites in 3 batches works well to ensure even distribution of the whites without over-folding, which would defeat the purpose of whipping the whites.)

Heat griddle or skillet over medium heat or to 375 degrees. (I use an electric skillet.) When a drop of water dances on the griddle, you're ready to cook. (At this point, I sparingly apply cooking spray to the griddle, but butter or margarine would work, too.) Pour 1/3 cup of batter onto the griddle. Cook until the pancakes just start to dry at the edges--if the top is dry, you've cooked it too long. Turn and cook other sides until golden brown.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I usually quadruple or quintuple this recipe and freeze leftover pancakes in ziptop bags.

Betty Crocker's 40th Anniversary Edition Cookbook

 

 

 

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