Perfect PancakesBrooke McLay
Sunday morning breakfast wouldn’ t be the same without a stack of light, fluffy pancakes. The real kind, not the sort you schlub together from a box. But real, perfect pancakes. Pancakes like these. Pancakes so totally delicious that you can’t stop at just one. This recipe is the best I’ve ever found, with the added benefit of being made from white whole wheat flour for added fiber and nutrition. Do yourself a favor and whip up a batch of them this morning.
2 large eggs
1 1/4 cups milk
3 tablespoons melted butter or vegetable oil
1 1/2 cups white whole wheat flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar
In a large bowl, beat the eggs, milk, and butter until well whipped. Add the remaining ingredients and stir them JUST until moistened. don’t over-mix the batter!
Spoon onto a griddle heated to medium heat, and lightly coated with nonstick cooking spray. Allow to cook until the pancake begins to show little pockets or “bubble holes” around the edges. Flip and cook on the other side until golden brown. Serve with fresh fruit and pure mape syrup. Enjoy!