Sunday morning greeted by a huge stack of pancakes. Simply cannot get much better than this. If you love pancakes, like me, you will absolutely love these. They are so light and fluffy. That is what I really love in a pancake. This is my basic pancake recipe with just the switching of whole wheat flour for white flour. I couldn't believe the difference. I actually thought the pancakes were going to be quite dense, but they were the complete opposite. I could have eaten all of them, but luckily I restrained myself. This is why I can't make pancakes too often, because I tend to over indulge. How could you not?
When I was stacking these pancakes this morning I got a flashback to when I was at a Irving road side gas station sometime in the late 70s. All I remember was me and a huge stack of pancakes. I swear they were bigger than me. I insisted on having the adult portion, despite being all of 6 years old and having eyes much bigger than appetite. I think I was done about 4 bites in . Today, I am not so sure that was the case. So, the next weekend you have a little extra time, why not indulge in a huge stack just like these. Yes, it's worth it!
Something that is really great about Sunday mornings is not having to get up early (well, I always get up early anyway), but more to the point not having to do anything. Except maybe cook up some breakfast.
Stacked high. These pancakes are just really great. They would be great with any added berries you may have. If I had some today, I would have used them. Next time.
Whole Wheat Pancakes
Serves 4 / Prep time: 10 minutes / Cook time: 10 minutes
1 Cup/125 grams whole wheat flour
1 Tablespoon sugar
1 Teaspoon baking powder
1/4 Teaspoon salt
3/4 Cups/180 ml milk
1 Tablespoon butter, melted
extra butter for cooking
Combine flour, sugar, baking powder and salt in a bowl and set aside. Whisk the egg into the milk and then whisk in the melted butter. Pour the whisked milk into the dry ingredients stir until smooth. Heat a large skillet over medium to high heat and add a little bit of butter to the pan. Pour batter to desired size pancakes. Once bubbles start to appear you can flip over the pancakes. Usually about 3 minutes per side. Remove from heat and keep warm while you make the rest. Suggested serving with extra butter and maple syrup.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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