Description
We make these using our home-grown Alberta wheat flour.
Ingredients
- 1 cup Whole Wheat Flour
- 1 cup Regular Flour
- 2 Tablespoons Sugar
- 1 teaspoon Baking Powder
- 2 cups Milk
- 2 Tablespoons Vinegar
- ½ teaspoons Baking Soda
- 2 whole Eggs
- ¼ cups Oil
- 2 Tablespoons Butter For The Frying Pan
Preparation
In a large bowl, combine flours, sugar, and baking powder. In another bowl, whisk milk, vinegar, and baking soda together. Pour over flour mixture.
In the same bowl, beat eggs lightly. Add eggs and oil to the flour mixture and stir all together until combined. Add water if the batter is too stiff.
Fry pancakes on a hot nonstick skillet, flipping once. Serve with my homemade pancake syrup (see my recipe box).
Note: For cinnamon roll pancakes, in a small resealable bag, place 1/4 cup melted butter, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Smoosh the mixture together in the bag. You will pipe the mixture out of a small cut corner, so it should be smooth but not too runny. After dropping pancake batter on the griddle, pipe a spiral design on each pancake. Fry as usual and serve with pancake syrup.
