Le Food Snob

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It’s the weekend which means it’s time for, what else, pancakes. I have a ton of whole wheat flour (purchased specifically for a different pancake recipe), so I thought I would find a recipe to use up what’s been sitting in my cupboard. This recipe yields a thick and fluffy 100% whole wheat flapjack. You can definitely tell it’s a whole wheat pancake but with enough butter and syrup you can pretty well hide the ‘wheat-y’ taste.

ingredients.

  • 2 eggs
  • ¼ c. packed light brown sugar
  • ¼ c. vegetable or canola oil
  • 2 c. buttermilk
  • 2 c. whole wheat flour
  • 2 T. baking powder
  • ½ tsp. salt

 directions.

  1. Beat eggs and brown sugar in a mixing bowl with a wire whisk. Beat in canola oil and buttermilk until evenly combined. Add dry ingredients all at once and stir with a wooden spoon until smooth.
  2. Ladle batter onto a hot, oiled griddle or skillet until bubbles form on the surface. Flip to the other side and cook until both sides are golden brown. Serve immediately, with butter and syrup.

Recipe rating: 

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