whole wheat Pancakes topped with Honey

whole wheat Pancakes 

topped with Honey

These pancakes, like most pancake recipes, are very easy.

Whisk together your dry ingredients, whisk together your wet ingredients, and combine the two.

And also like most pancake recipes, make sure to leave lots of lumps. If you stir those lumps out, your pancakes will come out tough and chewy instead of fluffy and light.

Cook small scoops of the pancake batter on a hot griddle, and cook for a few minutes until bubbles start to form on the top:

These bubbles are your indication that it’s time to flip!

Cook for another couple minutes on the other side, and serve with yummy honey & butter !! 

nJoy :-)

Ingredients:

• 1 cup milk
• 1 tsp lemon juice 
• 1 cup whole wheat flour
• 2 tsp sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 2 tbsp melted butter
• butter for greasing the griddle

Method:

1. Combine the milk and lemon juice and let the mixture curdle while you mix together the other ingredients.
2. In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
3. In another bowl, whisk together the egg, melted butter, and the curdled milk, until it looks fairly homogeneous and smooth. Whisk this wet mixture into the dry ingredients, and stir the two together until just barely mixed. You want any visible loose flour to be stirred in, but there should still be plenty of lumps. If you stir out the lumps, the pancakes will likely be tough.
4. Preheat a non stick griddle to 375 degrees F and grease the surface with butter. Add small scoops of pancake batter and gently smooth the scoop into a flatter circle. Cook for a few minutes, until you start to see little bubbles forming on the surface. Flip the pancakes with a turner and cook for a few minutes on the other side, until you peek underneath and see that the bottom is golden brown. Serve with butter and honey.