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Whole Wheat Pancakes

Whole Wheat Pancakes
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This whole wheat pancakes recipe makes thick, fluffy flapjacks! This hearty mix will become a morning go-to.

Ingredients

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  • 1 cup whole wheat flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 large egg
  • ¾ cup plus 2 tablespoons milk of choice
  • ¼ cup melted unsalted butter or neutral oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon apple cider vinegar*

Instructions

  1. In a medium bowl, whisk together the whole wheat flour, brown sugar, baking powder, and salt.
  2. In a separate bowl, whisk the egg, then whisk in the milk, melted butter (or oil), vanilla extract, and lemon juice (or vinegar).
  3. Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.)
  4. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through.
  5. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.

Notes

*An acidic ingredient helps to make fluffy pancakes. If you don’t have it on hand, you can use lemon juice or white vinegar as a substitute.

Find it online: https://www.acouplecooks.com/whole-wheat-pancakes/