About a week ago, I was at home hungry, and with a nearly empty kitchen. “What can I make that doesn’t require any ingredients?” I thought.
I googled for some whole wheat pancake recipes, as I had a big bag of whole wheat flour, and came up with a super easy, super tasty whole wheat pancake recipe. Although the original recipe called for baking powder, which I didn’t have. So I did some searching for alternatives, and learned a little chemistry at the same time, and came up with what is undoubtedly a better recipe. And it’s so easy, I don’t understand why anyone would ever bother using a pancake mix!
I also cut the recipe in half, as I was only cooking for myself, which which makes 4-6 pancakes.
- 1 cup whole wheat flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk, yogurt, or sour milk
- 1 egg
- 1 tsp vanilla
- Heat a skillet or griddle over medium heat
- Mix the dry ingredients in a mixing bowl
- Add the wet ingredients and mix until batter is desired thickness. Add milk to batter*, 1-2 tablespoons at a time (up to about 1/3 cup max) until batter is barely runny.
- Add aprox. Â½ tablespoon butter to hot pan/griddle, and allow to melt. Pour approx. Â¼ cup pancake batter into pan/griddle over melted butter.
- Let cook until bubbles form on top of pancake, then flip and cook until done.
Best served with crunchy peanut butter and real maple syrup! Although you are permitted to disagree on this point.
*You may or may not need to add extra milk here, depending on the thickness of your sour milk product. When using yogurt, you may need to add additional milk, for instance, as yogurt produces slightly less runny batter.