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Perfect Whole Grain Pancakes Recipe

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This recipe for Perfect Whole Grain Pancakes is from Monroe Elementary School Cookbook 2010-2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cups whole wheat flour
1/2 cup Cream of Wheat
3/4 oat OR wheat bran (or combination of both)*
1/2-1 Tbs. brown sugar
1 1/2 tsp. baking powder
1/2 tsp baking soda
1 tsp salt
3 Tbs. melted butter or vegetable oil
2+ cups milk**
2 eggs
1/2-1 Tbs vanilla

*You can find oat bran and wheat bran at Dodson's (and sometimes at Homeland, by the natural/organic foods).

**Half of the milk may be substituted with buttermilk OR you can add 8 Tbs. of buttermilk powder to the dry mixture. (If you choose to use buttermilk powder, you can find it at Target or Wal-Mart in the baking section.)
Directions:
Directions:
Mix all dry ingredients in a large bowl.

In a separate bowl, whisk eggs thoroughly, then add milk, butter, and vanilla. Mix well, then add wet ingredients to the flour mixture and stir until moistened, gently breaking up any dry clumps. Be careful not to overstir.

Ladle batter into hot pan (med.-med./hi). Flip when edges just begin to brown or until top of batter is bubbly.

Optional: for blueberry pancakes, drop fresh or frozen blueberries (preferably wild Maine - they're sweeter) onto batter right after you ladle it into the pan.

*You can find wild Maine blueberries at Target in the frozen section.

 

 

 

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