Makes ~21 pancakes
2 large eggs
½ c powdered milk & 1½ c water (or 1½ c milk)
¼ c vegetable oil
2 c whole wheat flour
2 Tbsp granulated or packed brown sugar
1½ tsp baking powder
¼ tsp baking soda
½ tsp salt
Beat eggs in medium bowl with spoon until fluffy. Beat in milk, sugar and oil. Sift flour, powder and salt together. Add and mix just until smooth. Let sit about 5 minutes so batter will thicken.
Heat griddle to 300° (do not grease or the first batch will turn out funny). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) For each pancake, pour slightly less than ¼ c batter onto hot griddle. Cook pancake until puffed and dry around edges. Turn and cook other side until golden brown.
*Cut pancakes with a pizza cutter.
*For variety, make silver dollar-sized pancakes = dippin’ size. Kids can eat them without forks and adults are freed from cutting up all the pancakes!
These are my stand-by pancakes. Everyone loves them, so I use this pancake recipe 99% of the time.
1.5 Times Recipe (~32 pancakes) $1.65
3 large eggs
¾ c powdered milk & 1½ c water (or 1½ c milk)
3/8 c vegetable oil
3 c whole wheat flour
3 Tbsp granulated or packed brown sugar
2¼ tsp baking powder
3/8 tsp baking soda
¾ tsp salt
For St. Patrick's Day:
Divide pancake batter evenly into six small bowls. Using a different color of food coloring dye in each bowl: red, orange, yellow, green, blue and purple. Spoon only a tablespoon or two of batter for each pancake.