| Whole Wheat Griddlecakes
1/2 to 3/4 cup of milk
2 tablespoons of melted butter or oil
1 egg
1/3 cup of whole wheat flour
2/3 cup of white flour
2 teaspoons of baking powder
2 tablespoons of sugar
1/2 teaspoon of salt
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Beat the milk, butter and egg lightly in a mixing bowl. Mix the flour, baking powder, sugar and salt and add them all at once to the first mixture, stirring just enough to dampen the flour. Lightly butter or grease a griddle or frying pan and slowly drop about 2 tablespoons of the batter onto the pan, or about 1/4 cup from a measuring cup, if larger pancakes are desired. Bake on griddle until the cakes are full of bubbles on the top and the under sides are lightly brown. Turn with a spatula and brown the other sides. Place finished cakes on a warm plate in a 200ºF. oven until you have enough to begin serving. Whole Wheat Griddlecakes
1/2 cup of whole wheat flour
1/4 cup of white flour
2 tablespoons of wheat germ (opt.)
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of milk
1 tablespoon of oil
1 tablespoon of honey
1 egg, lightly beaten
Mix together dry ingredients. Mix together wet ingredients and stir into dry. Makes approximately 10 (3 inch) pancakes. Recipe doubles and triples well. |
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