Whole grain pancakes
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Adapted from Betty Crocker Cookbook pp.57

(c) Tom Canich 2020-07-24


Yield: 8-10 5 inch pancakes

Ingredients:

1c whole wheat flour
1 1/8c milk
1 egg
2T melted butter
1/2t salt
3t baking powder

1. Combine flour and milk in a bowl just until flour is wet.  Let stand 
10 minutes.

2. Beat egg until light in color.  

3. Combine egg and remaining ingredients in bowl.  Mix until just 
combined; don't overmix!

4. Pre-heat griddle or skillet just below medium heat.  Let batter stand 
while skillet heats.

Note: Adjust milk to taste.  As written, this batter is just a bit on the 
liquid side which makes for a tall, fluffy pancake.  More milk will yield 
a thinner pancake; less a taller, dense pancake.

Note: Substitute 1/3c + 1T dry milk and 1 1/8c water for whole milk.

Note: Hold pancakes in a 200F oven, if needed.


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