This little gem comes from long time co-op member, Becky D.“This is it!!! I found it. After a long line of failed attempts to make delicious whole-grain (whole wheat in this case) pancakes, I found pancakes that Scott (and the rest of us) like so much! This recipe also works well with milk and flax egg substitutes. We have enjoyed it both ways. The best thing about it is that it makes a big batch, so I always separate layers of leftover cooled pancakes with wax paper, put the layers in big Ziploc bags and freeze them. On sleepy mornings or hurried lunch-times, my 8-year old can pop a few ‘freezer cakes’ into the toaster and make his own short stack in 5 minutes.”
- 4 cups freshly ground whole wheat flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 4 c whole, raw, unpasteurized milk
- 4 eggs
- 1/4 c unsalted butter, melted
- 1/4 c honey
- 2 tbs apple cider vinegar
- Mix the dry ingredients in a large bowl. Add the wet ingredients and stir rapidly with a wire whisk to incorporate. Avoid beating or over mixing. Pour batter onto greased 375-degree griddle. Flip when several bubbles appear and the other side is golden brown.
- Serve with fresh butter and pure maple syrup or fruit spread. Whole wheat pancakes are delicious!