Whole Wheat Pancakes

By VegasBartender

These flapjacks have a hearty texture that suits a chilly morning and make them perfect for a fill-you-up breakfast. Pair with warm syrup and enjoy.

Martha Condra, Cooking Light

DECEMBER 2006

Ingredients

• 1 cup all-purpose flour (about 4 1/2 ounces)
• 2/3 cup whole wheat flour (about 3 ounces)
• 2 tablespoons brown sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 2/3 cups 2% reduced-fat milk
• 1 tablespoon butter, melted
• 1 large egg, lightly beaten

Preparation

Step 1

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl. Combine milk, butter, and egg; add milk mixture to flour mixture, stirring until smooth.

Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.