Whole Wheat Pancakes
1 cup whole wheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 tablespoons oil
additional oil for frying
- Oil a frying pan (nonstick pans are very helpful).
- Mix the flour, sugar, baking powder and salt in one bowl.
- In another bowl, scramble the egg, then add the milk and the 2 tablespoons of oil.
- Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more.
- Heat the frying pan to medium temperature.
- Pour a pancake, about 4 inches in diameter using about a 1/4 cup of batter.
- The pancake will bubble. When the bubbling settles down and the edges are slightly dry, flip the pancake.
- When the pancake looks done, remove it and start another one.
These are slightly healthier than pancakes made with white flour, as they have more fiber. Be creative and don’t limit yourself to just maple syrup – how about a fruit topping, depending on the season? Of course, you could just put the fruit on the side and still have a very good breakfast, but combining them can be fun too.