Over the summer we had the opportunity to go away for a week with friends to the Delaware bay. It was there that my breakfast making forever changed. I learned how to cook bacon in the oven (a whole pound in under 20 minutes but I’ll leave that for another post) and I also learned the best pancake recipe ever. My wonderful friend Chris made these delicious half whole wheat pancakes and they have been my go to recipe ever since. I keep the recipe written on the chalk board on the inside of my cabinet door. Chris is a wonderful guy and gave me his permission to share this awesome recipe with you.
Whole Wheat Pancake Recipe
2 C. Whole Wheat Flour (or 1 C. White Flour & 1 C. Whole Wheat Flour)
3 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 Tbs Sugar
2 Eggs (1 whole egg and one egg white)
2 C. Milk
3 Tbs. Olive Oil
Combine the dry ingredients (flours, baking powder, baking soda, salt and sugar) in one bowl and mix. In a separate bowl combine the whole egg and egg white (discard the second yolk), milk and olive oil then whisk till combined. Make a well in the center of the dry ingredients then pour in the wet until combined. Let it sit for a couple of minutes and then fry them up. I prefer to use a cast iron pan or griddle with a little bit of butter. This makes a large plateful of pancakes but how many depends on how large you make your pancakes. This recipe is enough for my family of four.
Enjoy and if you make them let me know I’d love to hear about it.