
whole wheat pancakes
- 1 cup of whole wheat flour
- 1 cup of all purpose flour
- 3 teaspoon baking powder
- a pinch of salt
- 2 tablespoon of sugar
- 2 eggs, lightly beaten
- 3 cups milk with 1 tablespoon of vinegar (the original recipe calls for buttermilk)
- 2 1/2 oz unsalted butter, melted unsalted butter, for greasing the pan
- Stir the flour, baking powder, salt and sugar together in a bowl. Add the eggs, milk and melted butter and whisk to combine.
- Heat a large pan over medium heat and brush a little butter over the base. For each pancake, ladle about 1/3 cup of batter into the pan and cook for about 2 minutes, until bubbles appear on the surface. Turn the pancakes over and cook for another minute. Transfer to a plate and keep warm in a 200 degree oven while cooking the rest of the pancakes.
- Serve with maple syrup and bacon.
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