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Whole Wheat Pancakes

Whole Wheat Pancakes — a pancake recipe, 8 ingredients.

Pancake

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 cup (130 g) whole wheat flour
  • 1 tablespoon (14 g) common granulated sugar
  • 2 teaspoons (8 g) baking powder
  • ¼ teaspoon (5.5 g) salt
  • 1 egg
  • 1 cup (250 ml) milk
  • 2 tablespoons (30 ml) oil
  • additional oil for frying
Make it lactose-friendly
  • 1 cup (250 ml) milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Mix the dry ingredients in one bowl.
  2. In another bowl, beat the egg, then add the other wet (liquid) ingredients. This includes the 2 tablespoons of oil.
  3. Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more.
  4. Heat a frying pan to medium heat, and grease it with some oil. The pan is hot enough when a drop of water dances around rather than simply boiling away.
  5. With a spoon, pour a pancake about 10 cm (4 inches) in diameter, using about 60 ml (¼ cup) of batter. The pancake will bubble.
  6. When the bubbling settles down and the edges are slightly dry, flip the pancake.
  7. When the pancake looks golden and done, remove it and start another one.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0