I've been looking for the perfect whole wheat pancake recipe and I think I've finally found it. The pancakes turn out light and fluffy with none of the hard bits of wheat I always seem to get when I try one of those blender pancake recipes. They are sweet, with a pleasant, light, nuttiness from the wheat. I never thought I'd say this, but I actually prefer these pancakes to the recipe I've used for years from the Better Homes and Gardens Cookbook
|Maple syrup and butter on whole wheat pancakes? Heavenly!|
Try out these pancakes! They are super yummy, no matter what time of day you make them.
Whole Wheat Pancakes, recipe from Emergency Food Storage & Survival Handbook
2 c. whole wheat flour (freshly ground is best)
2 t. baking powder
4 T. sugar
5 T. dried whole egg powder
6 T. non-instant, non-fat powdered milk
1/2 t. salt
2 c. plus 5 T. water
4 T. oil
Sift together dry ingredients. Add water and oil; stir until moist. Cook on a griddle or pan at medium heat. Serve with butter and syrup or whatever floats your boat. Makes 12-5" pancakes.