Whole Wheat Pancakes

The old adage “the whiter the bread, the sooner you’re dead” might be a bit extreme, but we all know that whole grains are better for us than the processed white stuff. I actually prefer wheat or multigrain bread to white in most cases (can’t say I’m too crazy about whole wheat pizza crust or whole wheat English muffins, though), and I am absolutely over the moon for whole wheat pancakes. To me they seem to have so much more flavor and depth than their plain white counterparts. And there is something about cooking them that makes me feel like I’m on Little House on the Prairie. I’m weird, I know.

I made these for dinner last night and my white bread junkie of a husband actually liked them. We ate ours with some pure maple syrup (in my case) or strawberry jam (Mike’s preference). I’m sure they would be delicious topped with some fresh fruit or a chunky fruit syrup as well. I think I’m going to try adding some blueberries to the batter as soon as they are in season again.

I found this recipe in my beloved Ivory Favorites cookbook. If you don’t have one, get your hiney down to Make-A-Wish foundation and buy one. I have yet to cook something out of this book that I didn’t completely love, and that’s no exaggeration.

Whole Wheat Pancakes

1 cup whole wheat flour
2 tsp. baking powder
1 cup milk
1 egg
1 Tbsp. sugar
2 Tbsp. vegetable oil
½ tsp. salt

1) Combine all ingredients and beat with a wisk until combined (careful not to overmix, though. A few lumps are okay).
2) Heat a nonstick griddle or pan on medium heat (350-375 degrees on an electric griddle).
3) When the pan is hot, drop the desired amount of batter onto it and cook until edges look done and the middle is no longer bubbling (about a minute for a ¼ cup of batter).
4) Flip the pancake and cook for a minute or two longer, or until the pancake is no longer doughy in the middle.