These pancakes are easy as a mix! They have become a family favorite. One that will probably be passed down in the generations.
These pancakes I make weekly. They have become a staple in my house. This recipe has been handwritten on a card and put in a recipe box! It is delicious!
I enjoy the simplicity of this recipe but you can add your favorite fruit (peaches, strawberries, blueberries) and even chocolate chips. These pancakes are kid friendly. I mean what child does not love pancakes? Also, they can be healthy by using whole grain flour like whole wheat and oat flour and adding in berries and topping with yogurt or using an apple topping. These are so versatile.
If you have leftovers these freeze great too! Just put on parchment lined baking sheet a flash freeze before putting in a reseable bag. Reheat in toaster oven.
1 cup whole wheat pastry flour or oat flour
1 cup unbleached all purpose flour (or another wheat)
1/4 cup raw sugar or maple syrup
2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup milk (or just 1 cup if used maple syrup)
1/4 cup butter melted and cooled
1. Whisk together flour, sugar (if using), baking powder, and salt.
2. Mix together milk and eggs ( maple syrup if using that instead of sugar). Melt the butter and let cool
3. Add the wet ingredients to the dry and mix. Add the cooled melted butter and mix softly.
4. Let the batter sit a couple minutes. Heat a nonstick pan or griddlt to medium heat. Spoon 1/4 cup batter onto the heated pan and cook for 3 minutes or so until bubbles appear. Flip and cook on the other side for about 2 minutes. Serve immediately.