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Breakfasts, Brunch, Stovetop

Whole wheat pancakes

Whole wheat pancakes
Christina House / Los Angeles Times

One of the annual class projects at the Midwestern boarding school where I grew up was making maple syrup. After collecting sap from the local stand of sugar maples, we’d stay up all night, boiling the stuff into syrup in ... Read more

Total time: 45 minutes | Serves 4
  • ¼ cup (½ stick) unsalted butter, melted, plus extra for the griddle
  • 1 cup milk, more if needed
  • 2 eggs
  • 1 tablespoon vanilla
  • 2 cups whole wheat flour, such as Sonora or spelt
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt

Step 1In a bowl, combine the butter, 1 cup milk, eggs and vanilla and whisk until well-combined. Set aside.

Step 2In a separate, large mixing bowl, sift together the flour, sugar, baking powder and salt. Stir the wet ingredients into the dry. Add additional liquid if the batter is dry.

Step 3Heat a skillet over medium-high heat with enough butter to liberally coat the pan. Spoon the pancake batter into the hot skillet in any size you like. Cook until the batter bubbles, lifting the side of the pancake to see how done they are: you want a dark golden color. Flip the pancakes and cook until golden brown on the other side. Repeat with the rest of the batter.

Note: From Amy Scattergood.


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