Tuesday, June 29, 2010


Ever since we started grinding our wheat berries into flour, our family's favorite breakfast has been whole wheat pancakes. We use a simple recipe from a Better Homes and Gardens cookbook, scaled up for our family of 7 of course! Here's the basic recipe, which makes about 12-15 pancakes. We triple it and usually end up with 40 or more, which the kids promptly devour! I often add an extra couple of eggs from our home flock of chickens, just to add a bit more protein. Enjoy!

Whole Wheat Pancakes

1 cup Massa Organics whole wheat flour
1 tablespoon brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons cooking oil

In a mixing bowl stir together flour, brown sugar, baking powder, and salt. In another mixing bowl combine egg, milk, and cooking oil. Add to flour mixture all at once. Stir mixture until blended.

Pour about 1/4 cup batter onto a hot, lightly greased griddle. Cook till pancakes are golded brown, turning to cook second side when pancakes have bubbly surfaces and slightly dry edges.

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