I’ve never been much of a breakfast person, except for brunch on weekends. But since my son started eating solids, I’ve started cooking breakfast everyday for the family. Usually we have eggs, but at least once a week – or when I find myself short on eggs – I make us pancakes.
I have spent the past number of months searching for the perfect pancake recipe – specifically I was searching for fluffy delicious pancakes which would still be good if I substituted whole wheat flour. I finally found it here at Martha Stewart.com– thanks Martha!
INGREDIENTS (makes approx 1 dozen depending on size)
1/2 CUP ALL PURPOSE FLOUR
1/2 CUP WHOLE WHEAT FLOUR
2 TBSP SUGAR
2 TSP BAKING POWDER
3 TBSP MELTED BUTTER* (if using using unsalted butter, add 1/2 TSP SALT)
1 CUP MILK
* The original recipe calls for 2 TBSP melted butter and 1 TBSP of oil – I have tried this, as well as just butter or just oil and haven’t found that it makes a tremendous difference. Using just one or the other saves a step…
Whisk together all ingredients. Ladle onto a non-stick surface (I use a griddle) and cook until brown, turning once to brown the second side.
Prep Time: 5 Min
Cooking Time: 10 min