- 1-1/2 cups whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon brown sugar or honey
- 1-1/2 teaspoons baking powder
- 1 tablespoon oil
- 1 medium egg
- 1 cups buttermilk
- Oil for frying
Get out a medium sized bowl. In it combine
the dry ingredients. Mix the dry stuff
together with a fork or whisk to distribute
everything evenly. Add the oil, egg and
milk. Stir again, mixing until the batter is
relatively smooth.
Cook on a hot, well-oiled griddle or
skillet. Use about 1/4-cup of batter per
pancake. Heat a skillet over medium-high
heat. Add a spoonful of oil. When the oil is
almost smoking drop in about 1/4-cup of
batter. If your pan is large, you can
probably fit in 2 or 3 at a time. As the
pancakes cook, little bubbles will form
around the edges. The top will begin to dry
out too. When the top is beginning to dry
out, and the surface has plenty of bubbles
on it, turn the pancake and cook the other
side. Brown it well, and lay it in a plate.
Repeat until all of the batter is used up.
This is enough to feed 4 average appetites
breakfast. It also makes a quick hot bread
to accompany a lunch of stew or casserole.
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