 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Our family's favorite recipe - I converted it to whole wheat a few years ago, and no one noticed! I use organic milk and organic sugar and eggs; it makes a real difference. Ingredients:
3 cups organic whole wheat flour |
4 tablespoons sugar |
3 1/2 teaspoons baking powder |
2 teaspoons sea salt |
6 tablespoons butter |
2 1/2 cups 2% low-fat milk |
4 eggs |
Directions:
1. Pre-heat electric skillet to 350.
2. Sift dry ingredients together.
3. Melt butter.
4. Beat eggs, add milk, mix well. Whisk in melted butter.
5. Stir into dry ingredients until just incorporated.
6. Pour approx 2/3 c batter per pancake onto skillet.
7. Cook approximately 4 minutes, until batter rises and small bubbles start to appear on the surface.
8. Flip with a spatula, cook another two minutes.
9. Serve with your favorite pancake topping.
10. Left overs may be frozen and reheated on a school morning in the toaster, cut in half and turned into a peanut butter breakfast sandwich for a nutritious breakfast on the go.
|
|