Whole Wheat Fluffy Pancakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1/2 cup whole wheat flour
• 1/2 cup flour
• 2 tablespoons baking powder (yes!)
• 1 tablespoon sugar (because bkg pwdr is bitter)
• 1/3 cup skim milk powder (adds air to mix)
• 1 dash salt
• 1/2 teaspoon cinnamon (optional)
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/4 cups cold water
• 1/4 cup canola oil (for pan frying mild flavour, tolerates heat)
• 1 cup fruit

Recipe

• 1 mix dry ingredients well.
• 2 mix in eggs & vanilla until like a bowl of peas.
• 3 add water. don’t over mix! it makes them tough. spoon out carefully so you don’t break bubbles. i make them small enough to be reheated later in a toaster.
• 4 fry in oiled pan (i like cast iron); sprinkle tops with a bit of oil; turn when edges are dry, with lightly oiled spatula. if needed, adjust heat. add oil to pan for each batch. they should puff up about 3/8 inch (1 cm).
• 5 variations: dot pancakes with partially cooked chunks of fruit & cover with enough batter to prevent sticking when turned --
• 6 -rhubarb: microwaved with sugar, just enough to soften it.
• 7 -apple chunks: partially cooked over low heat with cinnamon and a bit of flour to prevent applesauce. stir in saucepan as if you were stir frying them. do this the night before. chunks of canned apple pie filling also works.
• 8 -blueberries: cook with sugar in microwave & pour on top of cooked pancakes, or stick them in as above.
• 9 -syrup and banana: sliced or just served on side like a sausage.
• 10 -“ostrich eggsâ€?: cover with whipped cream (or ice cream), plus ½ a canned peach.
• 11 -applesauce and your favourite type of sausage.
• 12 i usually make a double batch and freeze what i don't eat. i thaw them in the microwave, then reheat briefly in toaster.