Adaptation of Basic Pancakes, Joy of Cooking
Changes I made: substitute in 1 cup of Whole Wheat Flour for the regular flour
: reduce the sugar
: use canola oil instead of butter
Prepare and preheat your griddle.
Whisk together in a large bowl:
1/2 cup All Purpose (unbleached) flour
1 Cup Whole Wheat Flour
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
Whisk Together in a smaller bowl:
1 1/2 Cups milk
3 tablespoons of canola oil
2 large eggs
1/2 tsp vanilla
Pour the wet ingredients over the dry ingredients and gently whisk them together. I found that the whole wheat flour can appear pretty lumpy at this point, so I like to just a fork and whisk it a little more vigorously.
Drop onto a hot skillet or fry pan. Flip over the pancakes when the edges of the cake is firm and bubbles appear on the top. Once flipped, cook on the bottom side for 1-2 minutes until risen up and firm to the touch. Place in a pan or on a plate in a pre-heated oven until ready to serve.
Enjoy with Maple Syrup. The real kind. No Aunt Jamima allowed!
Jam or peanut butter would be acceptable as well.
