Half Whole-Wheat Pancakes
You can use whole wheat flour for up to half the flour in a recipe without dramatically changing the taste, so that's what we've done in this recipe. Make a big batch and rewarm them for a quick, healthy breakfast during the week.
Try them with easy Lemon-Blueberry Sauce on top.
1 cup all-purpose flour
1 cup whole wheat flour (or if you prefer, another cup of white flour)
1 Tablespoon baking powder
1/2 teaspoon salt
2 1/2 cups milk (whole milk is great here)
2 Tablespoons melted unsalted butter
More butter for buttering the pan or griddle
1. Choose 2 bowls: one large and one medium.
2. Measure the first four ingredients into the large bowl. Use a whisk to mix everything together.
3. Break the two eggs into the medium bowl and whisk them together.
4. Add the milk and whisk to blend it into the eggs.
5. Slowly dribble the melted butter into the egg/milk mixture, whisking constantly as you pour. This will prevent the hot butter from cooking the eggs.
6. Pour the wet ingredients into the large bowl of dry ingredients, using a rubber spatula to mix it in as you pour. Don't worry if there are small lumps. Over-mixing can lead to tough pancakes.
7. Heat a large pan or griddle over medium-high heat. When the pan is hot, melt a dab of butter on it. (If there is a lot of smoke, or your butter turns brown quickly, your pan is too hot!).
8. Carefully pour small circles of batter onto the hot, buttered pan. Watch the edges. They start out looking very wet, but as the pancakes cook, they become more rigid and begin to lift off the pan a bit as they cook. When you see this (sometimes along with bubbles forming in the center), you can flip the pancakes. When the second side is done, remove them to a serving plate and pour another batch onto the pan. (If the outsides are browning a lot while the insides remain uncooked, turn down the heat a bit to cook them more slowly).
9. Your Homemade Pancakes are ready! Serve them with Lemon-Blueberry Sauce or warm maple syrup and enjoy.