Thursday, April 4, 2013

Whole Wheat Buttermilk Pancakes

What a great start to a day, whole wheat pancakes.  This recipe is my from my childhood.  I grew up eating these pancakes at least once a week and they are my favorite.  They are very filling and taste so yummy.  You don't have to use the wheat if you don't want to.  They are great with just all white flour.

When I have decided to make a breakfast like this, I start the meat the minute I enter my kitchen.  Sometimes this meat is coming straight from the freezer.  A minute in the microwave and its defrosted enough that it cooks up just great.  Once the meat is started then I get my grill heating up and start on the pancake batter.  When I purchase my breakfast meat I always come home and package it all up in individual bags for what we need per meal.  It makes it a lot easier and a lot less waste.

The batter should be nice and smooth....though a few lumps never hurt anyone.  Keep adding milk to the desired thinness that you want your pancakes.  The thinner the batter the lighter the pancake, the thicker  the heavier.

Then as my kids and hubby wake up I cook up pancakes and eggs for them.  Everything tastes hot and good.  I keep the meat in the microwave to stay warm.  It works perfectly.  If there is any batter left I cook up the pancakes and then put them in the fridge for the kiddos to eat for an after school snack.  I works great!

Whole Wheat Pancakes

1 cup white flour
1 cup wheat flour
1 TBSP sugar
1TBSP baking powder
1 tsp salt
2 TBSP oil
2 eggs
Add milk to desired consistency

Mix together and pour on grill


Keeping it Simple