Stop! All of you who have a “thing” about whole wheat, please put those opinions aside and try this recipe. You won’t regret it. As easy as it is to pour some water into some commercially-made mix, this recipe will take you about 5 extra minutes and it is DELISH! (Rachael Ray took over my body for a moment there – sorry about that.) These pancakes are fluffy, tasty, and filling (in other words, you’ll eat less and consume less calories – bonus! Does that mean I get to have three extra pieces of bacon? I love my fried pig meat!)
Add 1 cup whole wheat flour, 3/4 cup milk, 1 tbsp. packed brown sugar, 1 tbsp. baking powder, and 1/4 tsp. salt and stir well.
Stir in 1 tsp. ground cinnamon and 1/2 tsp. ground nutmeg. If you can, buy whole nutmeg and grate using a rasp, or grind it using one of these awesome devices. It makes a big flavour difference!
If you’d like, add fruit to the batter. I add 1/2 cup fresh or frozen blueberries. There’s no need to defrost the blueberries – they will heat up while cooking the pancakes.
Heat a frying pan over medium-high heat or heat a griddle to 375 degrees F. We love our griddle! If you cook a lot of pancakes or french toast, you should definitely have one. Using a 1/3 cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through.
Use whatever topping you like: butter, syrup and/or some kind of fruit syrup. What a way to start your day!