Contributed by Merrilyn Smith, Pleasant Hill 2nd Ward
This is our very favorite hotcake recipe. They are so light and flavorful. I found the recipe in a little cookbook called WHEAT FOR MAN, Why and How in the late 60’s. I like to serve the pancakes with butter and syrup (of course) but also fresh fruit, a little yogurt and, on special, occasions a little whipped cream on top. Yummy.
Ingredients:
1 ½ cups sifted whole wheat flour
1 tbsp. baking powder
¾ tsp. salt
3 tbsp. brown sugar
2 egg yolks
1 1/2 cups whole milk
3 tbsp. oil
2 egg whites, beaten
Directions:
- Combine ingredients in order given, folding in beaten egg whites last.
- Bake on lightly greased hot griddle.
- This is a sweeter-than-usual hot cake. Amount of sugar may be reduced, if desired. (I never do.)
- Flour may be varied (1 cup whole wheat and ½ cup white).
- Always double the recipe and cook all the batter up at once. Any left over pancakes will be eaten as a snack before the day is up or they can be frozen and popped in the toaster for another breakfast.
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