Whole Wheat Pancakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 103.3
- Total Fat: 3.0 g
- Cholesterol: 34.1 mg
- Sodium: 296.6 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.1 g
- Protein: 3.6 g
View full nutritional breakdown of Whole Wheat Pancakes calories by ingredient
Introduction
This is a favorite recipe in my house. If you don't like whole wheat feel free to use all white flour, that is how my children like it! This is a favorite recipe in my house. If you don't like whole wheat feel free to use all white flour, that is how my children like it!Number of Servings: 8
Ingredients
-
1/2 Cup White Flour
1/2 Cup Whole Wheat Flour
2 Tbsp Granulated Sugar
2 tsp Baking Soda
1/2 tsp Salt
1 Cup Milk
1 Egg
3 Tbsp Butter
Directions
Makes Approx. 8 large pancakes
1. Mix all the dry ingredients together in a bowl and set aside, I like to use a batter bowl to make it easier to pour out the batter.
2. Measure the milk into a glass pyrex measuring cup (I use the 2 cup size to fit in the rest of the ingredients)
3. Add the egg to the milk and beat them together.
4. Melt the butter over low heat in your frying pan.
5. Add the butter to the milk and egg mixture (make sure the butter isn't too hot and add slowly so you don't cook the eggs!)
6. Add the milk mixture to the dry ingredients and stir until mixed. THIS BATTER WILL HAVE SMALL LUMPS DO NOT OVERMIX OR YOUR PANCAKES WILL NOT BE FLUFFY!
7. Pour Batter into frying pan in pancake size batches to cook. When small bubbles start to pop on the top flip pancake and cook on the other side. Continue until you use all of your batter.
This recipe can be doubled, tripled, etc. depending on how many people you have to feed. This is a very popular recipe in my family, we make it for breakfast all the time.
Number of Servings: 8
Recipe submitted by SparkPeople user MSPARANOK.
1. Mix all the dry ingredients together in a bowl and set aside, I like to use a batter bowl to make it easier to pour out the batter.
2. Measure the milk into a glass pyrex measuring cup (I use the 2 cup size to fit in the rest of the ingredients)
3. Add the egg to the milk and beat them together.
4. Melt the butter over low heat in your frying pan.
5. Add the butter to the milk and egg mixture (make sure the butter isn't too hot and add slowly so you don't cook the eggs!)
6. Add the milk mixture to the dry ingredients and stir until mixed. THIS BATTER WILL HAVE SMALL LUMPS DO NOT OVERMIX OR YOUR PANCAKES WILL NOT BE FLUFFY!
7. Pour Batter into frying pan in pancake size batches to cook. When small bubbles start to pop on the top flip pancake and cook on the other side. Continue until you use all of your batter.
This recipe can be doubled, tripled, etc. depending on how many people you have to feed. This is a very popular recipe in my family, we make it for breakfast all the time.
Number of Servings: 8
Recipe submitted by SparkPeople user MSPARANOK.