Whole Wheat Pancakes or Waffles
Contributor: Gloria Phister
2002 Cowley Cookbook
Note: When baking whole wheat pancakes it is usually necessary to bake the pancakes a little longer than for white pancakes. Bake until the bubbles are well-formed before turning.
Sift together:
1 1/4 cup sifted whole wheat flour
3 tsp baking powder
3 T brown sugar
3/4 tsp salt
Combine:
2-3 eggs, well beaten
1 1/4 cup milk
3 T oil or melted shortening
Stir liquid mixture into flour mixture. Bake on griddle until golden brown and bubbles form on top, then turn, or bake in waffle iron.
To make lighter pancakes, separate eggs and add only beaten egg yolks to the milk mixture. Beat egg whites until stiff and fold into batter just before baking.