1/2 cup whole wheat flour
1 cup unbleached flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk*
3 Tablespoons vegetable oil
Mix dry ingredients together. Whisk wet ingredients together in separate bowl and then pour over dry ingredients. Mix gently until just combined. A few lumps are okay. Spoon, pour or ladle batter onto a hot skillet or griddle that you have first sprayed with cooking oil. The cooking surface should only need oiling for the first batch. Cook pancakes until top of each cake is speckled with some bursting bubbles. Turn pancake over and let brown on other side. Serve immediately or keep warm up to 20 minutes in a 200F oven. Serve with favorite topping. *If you want thinner pancakes, add a touch more milk. You can also use your favorite box pancake batter. Follow directions on back for best results.
Use above recipe and add one large banana chopped in small chunks or thinly sliced. Fold gently into batter. Cook per above directions.
Use above recipe and add 1/2 cup fresh or frozen blueberries to batter. Fold gently into batter. Cook per above directions.
PUMP YOU UP PANCAKES
1/4 cup wheat germ OR wheat bran 1/4 cup chopped nuts, your choice a touch more milk, if necessary Add above to basic pancake batter, fold gently and cook per above directions. All recipes make 10-13 pancakes