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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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To fix a large batch of tender pancakes for my five children, I rely on this fuss-free recipe. It calls for whole wheat flour and buttermilk, which make the pancakes very filling but also very light. Serve them with hot chocolate for a breakfast that's sure to delight little ones.Line Walter, Wayne, Pennsylvania Ingredients:
2 cups king arthur premium 100% whole wheat flour |
1/2 cup toasted wheat germ |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs, lightly beaten |
3 cups buttermilk |
1 tablespoon canola oil |
Directions:
1. In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended.
2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Yield: 20 pancakes.
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