Tuesday, November 13, 2012
Recipe: whole wheat pancakes featuring farm-fresh ingredients!
Whole Wheat Pancakes
-1 cup whole wheat flour
-3/4 cup milk
-2 tablespoons fat, original recipe calls for oil (I use the excellent, more natural lard from our pigs, and when using lard I cut the amount in half, it goes further than oil does).
-1 tablespoon sugar
-3 teaspoons baking powder
-1/2 teaspoon salt
The secret to fluffy pancakes is to add the flour last, and once the flour is in... barely stir it. Just enough to mix it, lumps are fine.
Make sure to add the eggs first, and beat them well. Then add the rest of the wet ingredients, followed by the baking powder, and the flour last.
I always double this recipe, and leftovers heat well.