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Categories:
flour whole wheat flour baking powder sugar salt ground cinnamon nonfat milk egg butter vanilla almond
Viewed: 47 - Published at: 2 years agoIngredients
- 12 cup unbleached all-purpose flour
- 14 cup plus 2 tablespoons whole wheat flour
- 2 tablespoons milled golden flax seeds
- 1 tablespoon baking powder
- 1 tablespoon raw sugar
- 12 teaspoon salt
- 18-14 teaspoon ground cinnamon
- 1 cup nonfat milk
- 1 egg, beaten
- 2 tablespoons butter, melted
- 18 teaspoon vanilla extract
- 18 teaspoon almond extract
Method
- Mix all dry ingredients in a large bowl.
- Mix wet ingredients separately.
- Pour liquids into dry ingredients and stir to mix.
- Try to stir as little as possible - just until there are no visible dry ingredients.
- You need to leave some lumps.
- Let pancake batter rest for about five minutes.
- Meanwhile heat griddle to 350F or non-stick pan to medium heat.
- Spray pan with non-stick spray, if desired and ladle 1/4 of batter onto cooking service at a time.
- When batter starts to bubble, flip over and cook for an additional minute or two.
- Optional: These pancakes are also excellent with walnuts or chocolate chips.
- Just add them to the top of the batter immediately after you ladle it onto the cooking surface.
