These pancakes are hearty, healthy, and yummy. I grind my own wheat, so I know that it’s uber-fresh, but you can easily purchase whole wheat flour. … and I’ll let you in on a little secret. This recipe is also perfect with all purpose white flour. In fact, I got the recipe from my daughter, Jessica, and that’s the way it was originally intended. I changed it up a bit. Either way, you can’t go wrong.
Preheat large skillet or griddle over medium heat to 350 degrees F. Microwave milk 20-30 seconds until room temperature.
- 1 cup whole wheat flour
- 1 tablespoon brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3/4 cup milk
- 1 large egg (room temperature)
- 3 tablespoons sour cream
- 1 tablespoon butter, melted and cooled
- Heat large skillet over medium heat (about 350 degrees F.).
- Combine whole wheat flour, brown sugar, salt, and baking powder.
- Microwave milk to bring to room temperature (20-30 seconds).
- Whisk in egg, butter, and sour cream.
- Combine wet ingredients with dry ingredients, and whisk just until mixed.
- The batter should pour, not glug. Add additional milk, if necessary, but be careful. If it’s too runny the pancakes will be flat.
- Right before cooking, generously grease the griddle. Give it a few minutes to return to a uniform temperature, and cook pancakes 2-3 minutes per side.
- Serve hot.
- Yields 8-12 pancakes