Wheat Flapjacks
Posted
Tue, 02/01/05
Yesterday for dinner I made a batch of whole wheat pancakes, which turned out well. They were a bit heavier than regular pancakes, and definitely more filling.
I could only eat one-and-a-half while Wilbert put away five or six, with leftover for his breakfast this morning.
Whole Wheat Pancakes
2 C whole wheat flour
In a bowl, sift together flour with baking powder, salt and brown sugar. In another bowl, beat egg yolks; add milk and vegetable oil. Combine the yolks, milk and oil with dry ingredients until just blended. Stiffly beat egg whites until soft peaks form; fold them into yolk and milk mixture. Spoon portions of the batter onto a hot greased skillet or griddle. Cook until each side is golden brown, flipping over once. Dot hotcakes with butter and serve with favorite syrup.
I warmed maple syrup for the pancakes, and also prepared homemade hash browns on the side. We probably didn't need the spuds because the flapjacks were so filling, but I can never resist potatoes in any form.
Tags: Breakfast
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