Wheat Pancakes

From Yankee Magazine — September 2009

Cornmeal, Rice, Grains Recipes | Bread Recipes

Preparation Time: 30 minutes

Start to Finish Time: 30 minutes

Yield: 6 servings

Serve with locally produced maple syrup, butter from a local dairy, and sautéed apples from a local orchard for a true locavore breakfast.

• 1-1/2 cups New England whole-wheat flour
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 cups whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup (1/2 stick) unsalted butter, melted

In a large bowl, whisk together flours, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and vanilla; whisk in melted butter. Use a wooden spoon to stir the milk mixture into the dry ingredients, until well combined but still somewhat lumpy. Don't overmix.

Warm a large skillet or griddle on medium heat and mist with nonstick cooking spray (or brush with melted butter or vegetable oil). Scoop about cup batter per pancake into the skillet and cook until golden brown, 1 to 2 minutes per side.

Repeat until you've used all the batter. Keep pancakes warm in a 200-degree oven on a heatproof serving platter.

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