2 cups freshly ground whole-wheat flour
2 TBSP sugar
4 teaspoons baking powder
½ teaspoon salt (I like Gourmet Sea Salt)
1 tablespoons Dough Enhancer (Dough Enhancer makes whole wheat light and fluffy)
¾ c. powdered milk
2 eggs
2 cups water
4 tablespoons cooking oil
1 teaspoon vanilla (I like Mexican Vanilla)
1. In a medium mixing bowl stir together flour, sugar, baking powder, dough enhancer, powdered milk and salt. Make a “well” in the center of the dry mixture. Set aside.
2. In another medium mixing bowl combine the eggs, water, cooking oil and vanilla. Mix together. Add the wet ingredients to the “well” in the dry ingredients. Stir just until moistened (batter should still be a little lumpy).
Cook on a hot, lightly greased griddle or heavy skillet. Serve warm.
Makes 16 – 20 standard-size (4 inch) pancakes.
NOTE: I always double this batch and keep plenty of pancakes in a bag in the refrigerator for our family for snacks or early morning breakfasts. It takes less than 1 minute to heat up pancakes in the microwave. Enjoy these with blueberry or maple syrup.
OPTIONAL: Add blueberries, chocolate chips, etc. to the batter right before you cook them.
Homemade Maple Syrup
1 c sugar or honey
½ c. water
1 tsp Maple Extract Flavoring
Cook water and sugar mixture until it comes to a boil and becomes clear. Do not let it boil.
Take it off the stove and add Maple Extract Flavoring.
Money Saving Tip: Make this syrup in any quantities. I make a large quantity since I use it as a topping for pancakes, crepes, waffles, apple crisp, granola, etc.
Make it in larger quantities by adding 2 parts sugar/honey to 1 part water.
