Friday, June 10, 2011

Whole Wheat Pancakes

     Awhile back, my sis and fam traveled from Florida to Georgia for the weekend. We usually round out our visit with a big ole family breakfast before they depart for points south.
     I made whole wheat pancakes, turkey bacon, maple sausage links, crispy hash browns with onion, eggs three ways: omelet with spinach, Swiss, onion and red bell pepper; plain old scrambled with cheese, and fried over medium.
     We drank lots of coffee, some espresso and of course, Florida orange juice. Mini cheese danish and tiny little cinnamon rolls ended the meal with sweetness.
     The recipe that follows is my favorite for pancakes. Some will recognize its origin. It is from the Bread Beckers, a company in Woodstock, Georgia that sells grain for milling and breadmaking supplies. I have been making these for years and have never found a recipe that comes close.
     These pancakes are healthy as well as delicious. They are not wimpy, white flour pancakes... they kick the white-flour pancake's behind. You will be happy and content until lunchtime since whole wheat flour still retains vitamins stripped from 'refined' white flour.
Ingredients:
3 c. freshly milled whole wheat flour
1 tsp. salt
1 tsp. baking soda*
2 ½  tsp. baking powder
1/3 c. oil
4 eggs
4 c. buttermilk
*To use sweet milk instead of buttermilk, omit soda and increase baking powder to 4 tsp.
Directions:
Mix together dry ingredients. Add liquids. Stir until just mixed.
Fry on hot oiled griddle or in non-stick skillet. Pour onto griddle. When bubbles form on surface of pancake and begin to pop, it is time to turn pancake over.
Serve with butter and syrup or top plain pancakes with fruit. My girls' favorite thing is sprinkling fruit or other things into the pancakes before flipping. Some ideas are blueberries, cooked, diced apples, chocolate chips or pecans.

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