Eddy Whole Wheat Pancakes

Name: Eddy Whole Wheat Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 24-30 pancakes, 24-30 serving(s)
Ingredients: 2 cups whole wheat flour; 1 cup sugar (or 1/2 cup sugar and 1/2 cup splenda); 2 tablespoons baking powder; 1/2 teaspoon salt; 2 eggs; 2 1/2-3 cups milk; 1 tablespoon oil (canola oil or peanut)

Submitted by Thomas_Eddy

"This is a recipe I developed wanting a light fluffy but great tasting whole wheat pancake. I hope you like it too."

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Ready In:: 15mins
Ingredients:: 7
Yields:: 24-30 pancakes
Serves:: 24-30

ingredients

2 cups whole wheat flour
1 cup sugar (or 1/2 cup sugar and 1/2 cup splenda)
2 tablespoons baking powder
¹⁄₂ teaspoon salt
2 eggs
2 ¹⁄₂ - 3 cups milk
1 tablespoon oil (canola oil or peanut)

directions

Preheat skillet. If using a nonstick electronic one heat to 350. If using an cast iron skillet on a gas stove set gas flames about medium to low. I have never cooked this recipe on a skillet and an eclectic stove.
1. Mix / Sift dry ingredients (it is not necessary to sift but I have found that it makes a better pancake when I do).
2. Mix liquid ingredients (basically you want as much liquid as you have dry that is why the milk is a variable).
3. Pour liquid ingredients into dry and mix with a hand mixer until lumps are gone. Batter should be runny. If it is not put a little more milk in as you mix.
4. Let sit for about 2 minutes. Batter should stiffen up some (whole wheat is absorbing some of the liquid.
5. Use a ¼ cup measuring cup to pour pancake batter on the skillet. Usually only about a 1/8 of a cup comes out that is about what you want. On my nonstick electronic skillet I can fit 8 pancakes.