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.
- 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
- 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.
- 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.