Whole Wheat Pancakes

Small Stack Whole Wheat Pancakes

Nothing beats hot pancakes freshly made on a Sunday morning.  This recipe is so simple anyone can make it.  Even more fun is you should feel free to experiment by adding your own blueberries, raspberries or whatever you find in season and desirable.


Difficulty: Easy
Duration: 15 - 20 minutes

Ingredients


3/4 Cup Milk
1 Cup Whole Wheat Flour
1 Tablespoon Canola Oil
1 Tablespoon Honey
1 Egg
2 teaspoons Baking powder
1 teaspoon salt












Instructions
Heat skillet to medium and spray with cooking spray.  Mix all ingredients together with a whisk in a bowl.  The mix should be pretty wet something like the consistency of applesauce.  If you think it is too runny just add a bit of flour.  If too dry add a bit of milk.  It is probably best to just try it on the skillet if you are unsure.


Drop the mixture in the center of where you want the pancake to cook, it will spread out evenly from there (unless it is too thick).  A quarter cup measuring cup works really well for me as it is the size of pancake I like to make.


Allow to cook on one side until nice and brown.  Be careful not to flip too early or the pancake will loose its shape.  You can lift a corner of a pancake up and see if the bottom is browning to your satisfaction.  The pancake will cook for a longer time on the first side.  


This recipe is good for about 9 pancakes and is easy to double if necessary.