on the face of the earth.
And I should know–I ate about 37 of them…by myself–
when no one was looking. Seriously, I’ve had whole wheat pancakes before and well, let’s just say, I didn’t go back for seconds.
But these ones…oh my. I would never have believed they were 100% whole wheat if I hadn’t made them myself–from my very own wheat that I personally ground that very morning…with a rock. Ok, not the rock part. But the rest is true. I expected to hate them, or tolerate them–at the most. But never in my wildest dreams did I expect to LOVE them–and here’s the crazy part–more than the packaged kind.
Whoa. Believe me…that’s big. Perhaps bigger still is the fact that they come together real fast and real easy. I’m all about easy.
The Fluffiest Whole Wheat Pancakes
1 Tbsp. olive oil
1 cup milk
1/2 tsp. salt
1-1/4 cups whole wheat flour
2 tsp. baking powder
1 Tbsp honey (optional)
Pour ingredients into the blender in the order listed. Whirl until there are no lumps. You may have to scrape the sides. Pour about two Tbsp of batter onto hot griddle and cook until light brown.
I’ve doubled this recipe every time we’ve made it and we get a nice huge plateful. My thought is always to freeze half the batch to warm in the toaster the next morning. Alas, it hasn’t happened yet because they disappear too soon. Yeah, they’re that good.
Perhaps tripling is in order.
- 1 Tbsp. olive oil
- 2 eggs
- 1 cup milk
- ½ tsp. salt
- 1-1/4 cups whole wheat flour
- 2 tsp. baking powder
- 1 Tbsp honey (optional)
- Pour ingredients into the blender in the order listed.
- Whirl until there are no lumps.
- You may have to scrape the sides.
- Pour about two Tbsp of batter onto hot griddle and cook until light brown.