I'm not a pancake fan really. I used to really dislike pancakes in fact. All fluffy and sweet and really just an excuse to have cake for breakfast. And they always left me feeling like I wanted to go back to sleep, which is super lame for a breakfast dish.
But then I was going through a whole wheat flour phase and I stumbled on this recipe. These are freakin' delicious. The whole wheat gives them just a little bit of flavor. Best part is, they don't sit in your stomach like a brick. I can eat a stack of these bad Larry's and I'm still primed for a hike. Another benefit. These things reheat so well it's amazing. You can make a double batch, toss half in the freezer, and just pop a couple in the microwave when you're jonesing. I swear they microwave from frozen almost as good as fresh.
Ingredients
- 1 cup Milk
- 1 tbsp vinegar
- 1 tbsp butter
- 1 Egg
- 1 cup whole wheat flour
- 1 pinch salt
- 1 1/2 tsp Baking powder
Directions
-
Combine milk and vinegar. Set aside while you prepare the rest of the ingredients. You can also sub a cup of buttermilk for the milk and vinegar if you have it available, but you might need to add a little flour. I prefer buttermilk actually, but I hate buying it just for a small batch of pancakes.
-
Melt the butter. Use a microwave or just warm it in a pan.
-
Mix the egg into the milk mixture. Slowly whisk in the butter.
-
In a separate bowl, combine flour, salt and baking powder.
-
Beat the dry ingredients into the wet ingredients. You want to mix them up well, but you should still have some small lumps in the batter like you do for most any pancake batter.
-
Fry yourself up some flapjacks. I like a nice, medium heat on a nonstick pan or griddle. I grease the pan with butter for delicious effect. When the bubbles pop on the uncooked side, flip your flap.
These guys deserve some nice grade A maple syrup. All other syrups are treasonous. If you want to save the recipe on your phone or see the pics or videos, theck out the original on my profile here
bon appetit
No comments:
Post a Comment