Whole Wheat Pancakes Philip J. Erdelsky

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Actually, these pancakes are only half whole wheat. But the original recipe was only one-third whole wheat. Batter made with 100% whole wheat flour didn't produce acceptable results.

You will probably have to make pancakes once or twice to learn how thick the batter should be, how to pour the batter, how hot to make the griddle, and how long to cook the pancakes on each side.

Make sure a clock with a second hand is available. You'll probably have to use it to time your cooking.

Lightly grease a griddle and start warming it up over low heat. (If the griddle is of the no-stick variety, you might not have to grease it.)

In a large bowl, mix the following dry ingredients (sifting them together if the flour is not pre-sifted):

• 1/2 cup whole wheat flour
• 1/2 cup white flour
• 2 TABLEspoons sugar
• 2 TEAspoons baking powder
• 1/2 TEAspoon salt

In a one-quart measuring cup (or other container of similar size with a spout on it), mix the following ingredients:

• 7/8 cup skim milk
• 1/4 cup egg substitute (or one well-beaten egg if you aren't worried about cholesterol)
• 2 TABLEspoons vegetable oil

Add the dry ingredients and mix with a wire whip and spoon, scraping the bottom of the cup to make sure all the dry ingredients are mixed. If you overmix the ingredients, the pancakes won't be quite as fluffy (but they will still be palatable). Small lumps will disappear during cooking.

Increase the heat under the griddle to "medium". Pour only as many pancakes as the griddle will hold. Of course, each pancake will spread out a little after you pour it. Leave enough space between them so they don't touch each other. (If two pancakes cook together, it will be very difficult to turn them over!)

Cook the pancakes about 45 seconds to 1 minute. Then turn them over and cook them another 45 seconds to 1 minute.

If the pancakes stick to the skillet, try decreasing the heat and cooking them longer.

This recipe makes about 12 medium-size pancakes.

You can freeze surplus pancakes for later use. I usually put four pancakes on a small plate, cover it with plastic wrap, and pop it into the freezer. To thaw and warm the pancakes, remove the wrap and heat the pancakes in a microwave oven for roughly two minutes. Individual pancakes can also be thawed and heated in a toaster.

Last updated October 18, 2009.