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.
Grind 1/2 cup wheat berries to make 1 cup whole wheat flour. -OR- Buy whole wheat flour.
Combine whole wheat flour, brown sugar, salt, and baking powder. If you use white flour, substitute white sugar for brown sugar.
Add the egg, milk, butter, and sour cream to the dry ingredients, and whisk just until combined.
Pancake batter should pour not glug. If it’s too thick add another tablespoon of milk. Don’t make it too thin.
Generously grease hot griddle and wait a few minutes to allow it to heat the grease. Pour batter on griddle, and cook 2-3 minutes per side until golden.
Serve immediately with butter and syrup.
- 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
