We have a pancake breakfast almost every weekend. But we are on vacation, away from my usual recipes and cookbooks. So when my kids wanted a pancake breakfast, I had to get a little creative. My first attempt at coming up with a pancake recipe was not very successful, but I liked my second one so much I wrote it down, and we’ll use it again. (And I’m sharing it with you today.)
Whole Wheat Pancakes
1 c whole wheat flour
3/4 c all purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
2 eggs, beaten with a fork
1 1/2 c whole milk
Butter for cooking
Optional: 2 ripe bananas (mashed) or 1/2 c fresh blueberries or 1/2 c chocolate chips (or some other combination!)
Combine dry ingredients and stir. Make a well in the center, add eggs and milk, stir to combine. Stir in additional flavor of choice, if using (bananas or chocolate chips or blueberries). Heat a frying pan over medium high heat. Melt butter in pan, add batter 1/4 cup at a time to cook pancakes. I cooked the pancakes about 2 minutes, then I flipped them, and they cooked for an additional 2 minutes.
We got out some applesauce, peanut butter, and maple syrup, and made our own pancake treats. These also worked well as leftovers, brought in baggies to the beach.