I love pancakes. Really my favorites are the ones you get at a greasy spoon restaurant. You know the restaurant. The one that leaves the smell of breakfast in your hair and clothes for the rest of the day. Anyway, since it’s not healthy to eat at places like that all the time, but I still like to eat pancakes, we usually eat Whole Wheat Pancakes at home on the weekend.
I’ve recently gotten my favorite recipe back. When we moved to this house over four years ago, everything that didn’t fit here in the Garage Mahal went into storage in the Big House. This included my two book cases full of cookbooks which David recently unearthed for me.
The first book I grabbed was Jane Brody’s Nutrition Book. I got the book back in 1981 when it was first published and it contains my pancake recipe. It’s healthy but more importantly it tastes good. The kids have been eating and enjoying the pancakes since they were babies and you know how picky kids can be. They even passed the Dinner Roll Rottmayer (early name for Geoff) test.
Whole Wheat Pancakes
1 1/3 cups whole wheat flour
2 tsp baking powder
1/4 tsp of salt (I never add salt to anything but feel free)
1 egg, slightly beaten
1 1/3 cup milk
1 tbs (packed) brown sugar
1 tbs oil (we use olive)
Grease the griddle if not well seasoned or nonstick. Heat the griddle while mixing the batter (water sprinkled on it should bounce when it’s ready to use.) Mix together the flour, baking powder, and salt. Beat egg, milk, sugar and oil together. Add the liquid mixture to the flour mixture, stirring only to moisten the dry ingredients (batter should be slightly lumpy). For each pancake, pour about 1/4 cup batter onto the hot griddle. Cook until pancake is covered with bubbles and its edges slightly dry. Turn and brown on other side.
These are terrific with syrup and an over easy egg on top.