**This is our favorite pancake recipe, that also doubles as a waffle recipe (just use a bit less milk). I make double, sometimes triple, batches, and freeze what we don't eat right away. It makes getting a hearty breakfast on the table during rushed mornings a breeze. It's also such a quick and easy recipe in itself and really takes no more time than using the boxed stuff - and it's so much healthier.**
1.5 C whole wheat flour (or unbleached white flour)
3.5 tsp baking powder
1 tsp sea salt
1 tbsp raw sugar
1 & 1/3 C milk (if you're making waffles use 1 & 1/4 C)
1 egg slightly beaten
3 tbsp melted butter
Whisk together dry ingredients, then make a well in the middle and add wet ingredients and mix well.
Cook on med-low. (If making waffles, follow manufacturer's directions)
These get super fluffy, especially if you only flip them once. A good indication of when to flip the pancake is to watch for lots and lots of little air bubbles forming on the top.
Enjoy!
1.5 C whole wheat flour (or unbleached white flour)
3.5 tsp baking powder
1 tsp sea salt
1 tbsp raw sugar
1 & 1/3 C milk (if you're making waffles use 1 & 1/4 C)
1 egg slightly beaten
3 tbsp melted butter
Whisk together dry ingredients, then make a well in the middle and add wet ingredients and mix well.
Cook on med-low. (If making waffles, follow manufacturer's directions)
These get super fluffy, especially if you only flip them once. A good indication of when to flip the pancake is to watch for lots and lots of little air bubbles forming on the top.
Enjoy!
-Lisa
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